Soft Pumpkin Chocolate Chip Cookies
These soft pumpkin chocolate chip cookies combine the flavors of pumpkin and chocolate for a comforting treat that's perfect any time of year.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree provides moisture and acts as a binder
- 1 cup granulated sugar sweetens and contributes to texture
- 1/2 cup oil (canola or vegetable) adds moisture and helps with richness
- 1 teaspoon vanilla enhances flavor
- 1 large egg binds ingredients and adds moisture
- 1 teaspoon milk adjusts consistency
Dry Ingredients
- 2 cups flour gives structure
- 2 teaspoons baking powder helps the cookies rise
- 1 teaspoon cinnamon adds warmth and spice
- 1/2 teaspoon salt balances sweetness
- 1 teaspoon baking soda adds leavening
Add-ins
- 1 cup semi-sweet chocolate chips adds sweetness and texture
- 1 cup chopped walnuts optional but highly recommended for flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin puree and granulated sugar. Mix until smooth and well blended.
- Add the oil and vanilla to the mixture and mix until fully incorporated.
- Crack the egg into the bowl and mix well.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture and stir gently to combine.
- Add the milk and mix until the dough is uniform.
- Fold in the chocolate chips and walnuts.
Baking
- Scoop the dough onto a cookie sheet lined with parchment paper, leaving space for spreading.
- Bake in the preheated oven until set and lightly golden, about 10 minutes.
- Allow the cookies to cool on the sheet for a few minutes before transferring to a wire rack.
Notes
Ensure your pumpkin puree is well-drained. Chill the dough briefly if too soft. Store cookies in an airtight container to maintain softness.