Pumpkin Chocolate Chip Cookies
Soft pumpkin cookies with chocolate chips — cookie bars from a mix, a whole wheat version, a gluten-free option — for fall baking on a weeknight.
★ dessert
dessertSoft Pumpkin Chocolate Chip Cookies
Delicious, easy, and great for fall. Try with pumpkin spice or pumpkin flavored baking chips. :)
Grace SnyderIngredients
- 1 cup Pumpkin puree
- 1 cup Granulated sugar
- 1/2 cup Vegetable oil
- 1 tsp Vanilla extract
- 1 Egg
- 2 cup All-Purpose Flour
- 2 tsp Baking powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 tsp Baking soda
- 1 tsp Milk
- 1 cup Semi sweet chocolate chips
- 1 cup Chopped walnuts (optional)
Instructions
- 1Preheat oven to 375°. Line Cookie sheets with parchment paper (or lightly grease the cookie sheet if you don’t have parchment paper).
- 2In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla, and egg. Mix well until combined.
- 3In a separate bowl, stir the flour, baking soda, cinnamon, and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.
- 4Add in the chocolate chips and optional walnuts and stir until evenly combined.
- 5Using a medium cookie scoop (equal to around 1 1/2 tablespoons), drop mounds of the cookie dough on the prepared cookie sheets.
- 6Bake for 10 to 12 minutes. Allow the cookies to co slightly before transferring to a wire rack to cool completely.
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Open in Pepper →Soft Pumpkin Cookies With Chocolate In Every Bite
Pumpkin cookies are cakey and soft instead of crisp, and that's the whole point. The pumpkin keeps them tender for days, and the chocolate chips keep the kids coming back to the counter.
Cooks on Pepper reach for this collection the first cool week of fall, when there's half a can of pumpkin in the fridge and a school party or a church potluck to bake for.
Every recipe here is a version of the same good idea: Soft Pumpkin Chocolate Chip Cookies made with oil and pumpkin puree, Pumpkin Chocolate Chip Cookie Bars that start with a boxed cookie mix, a whole wheat flour batch, and a pumpkin chocolate chip cookie with a gluten-free option.
Quick Tips
- 1
Blot the pumpkin first
Press canned pumpkin between paper towels for 2 to 3 minutes to pull out extra water so the cookies bake up soft instead of soggy.
- 2
Scoop don't roll
This dough is wet and sticky, so use a 1 1/2 tablespoon cookie scoop and drop it straight onto the pan.
- 3
Pull them early
Take them out at 10 to 12 minutes while the centers still look soft; they finish setting on the hot pan.
- 4
Chill the bar pan
Let cookie bars cool in the pan at least 30 minutes before cutting so the squares hold clean edges.
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