Go Back

Pumpkin Chocolate Chip Cookies

Delightful and easy-to-make Pumpkin Chocolate Chip Cookies that encapsulate the spirit of fall with a delicious blend of pumpkin and chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 190
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3/4 cup canola oil
  • 1 3/4 cup granulated sugar Can be substituted with brown sugar.
  • 1 1/2 tbsp vanilla extract
  • 1 1/2 cups pumpkin puree
  • 2 large eggs
Dry Ingredients
  • 2 3/4 cup all-purpose flour Can be substituted with whole wheat flour for a healthier option.
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp salt
  • 3 tsp ground cinnamon Consider adding pumpkin spice for extra flavor.
Chocolate Chips
  • 2 cups semi-sweet chocolate chips You can substitute for dark or white chocolate chips if desired.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together the canola oil, granulated sugar, vanilla extract, pumpkin puree, and eggs until well combined.
  3. Gradually mix in the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon using a wooden spoon. The mixture will resemble a thick pancake batter.
  4. Fold in the semi-sweet chocolate chips.
  5. Scoop out a little less than 1/2 cup of the batter onto a silicone baking mat-lined cookie sheet, leaving enough space between each cookie.
Baking
  1. Bake the cookies at 375°F for 15-17 minutes, watching for them to turn golden brown.
  2. Allow the cookies to cool on the pan for 15-20 minutes before transferring them to a wire rack.
  3. Serve warm for the best experience.

Notes

These cookies pair well with coffee or milk. Consider adding caramel sauce or sea salt for a gourmet twist. For longer storage, keep cookies in an airtight container at room temperature or freeze them in a freezer bag.