Pumpkin Chocolate Chip Cookies

These pumpkin chocolate chip cookies are light and fluffy cookies made with pumpkin puree, spices and plenty of chocolate chips. A one bowl cookie recipe that's perfect for the fall!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Chilling Time 1

Total Time 27

Servings

Calories 205kcal

Author Sara Welch

Ingredients

1 cup canned pumpkin puree
1/2 cup vegetable or canola oil
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups all purpose flour
1 1/2 cups semisweet chocolate chips plus more to sprinkle over the tops of the cookies

Instructions

Place the pumpkin puree, oil, sugar, egg and vanilla extract in a large bowl. Mix until well combined.
Add the baking soda, pumpkin pie spice, baking powder, salt and flour to the bowl. Stir until just combined.
Fold in the chocolate chips.
Cover the bowl and chill the dough for at least one hour, or up to 8 hours.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
Place 2 tablespoons of batter onto the baking sheet at a time, keeping the cookies 2 inches apart. Press a few chocolate chips into the top of each cookie.
Bake for 8-12 minutes or until tops are set and edges are light golden brown.
Let sit 5 minutes, then transfer the cookies to a cooling rack. Repeat the process with the remaining batter.
Serve immediately, or store in an airtight container for up to 3 days.

Video

Notes

It is best to use canned pumpkin puree for your pumpkin chocolate cookies; do not use canned pumpkin pie filling.
The baked cookies can be stored in an airtight container for 3 days or frozen for up to 1 month.

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