Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are chewy and moist—the perfect treat for fall! Be sure to make a double batch because they will disappear fast!
Servings 24 servings
Calories 136kcal
Equipment
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed light brown sugar packed
- ½ cup can pumpkin puree
- ¼ cup avocado oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda and salt.
- In a large bowl, whisk together the sugars, pumpkin, oil, egg and vanilla extract until smooth.
- Transfer the dry ingredients on top of the wet ingredients and mix together with a rubber spatula. Fold in the chocolate chips.
- Using a medium spring-loaded cookie scoop, scoop about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart.
- Bake for 11-13 minutes, or until the edges are lightly golden. The centers should be slightly soft.
- Remove from the oven and let the cookies cool completely on the baking sheet before enjoying.
Video
Notes
Storage: They will typically stay fresh in a sealed container for up to 7 days and they will continue to soften overtime due to the moisture from the pumpkin puree.
Substitutes: For best results, follow the recipe as is. However here are some common substitutions:
1 cup cane sugar
¼ cup avocado oil
¼ cup unsweetened applesauce
1 teaspoon milk
1 large eggs
1 tablespoon vanilla extract
2 cups white whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups semisweet chocolate chips
Instructions
Preheat oven to 350°F and line two cookie sheets with parchment paper.
In a large bowl, whisk the pumpkin, sugar, oil, applesauce, egg and vanilla extract until smooth. Dissolve the baking soda with the milk and stir into the wet ingredient mixture.
In another medium bowl, toss together the flour baking powder, ground cinnamon, and salt.
Pour the dry ingredients into the wet ingredients and mix together with a rubber spatula. Fold in the chocolate chips.
Use a spring-loaded cookie scoop to drop cookie dough on prepared cookie sheets.
Bake 10 minutes or until lightly brown and firm.
Allow the cookies to cool for 10 minutes on the cookie sheets before transferring to a wire rack.
- To make it vegan, substitute the egg for a flax egg, which is made by mixing together 1 tablespoon flaxseed with 2 tablespoons water and letting it rest for 5 minutes.
1 cup cane sugar
¼ cup avocado oil
¼ cup unsweetened applesauce
1 teaspoon milk
1 large eggs
1 tablespoon vanilla extract
2 cups white whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups semisweet chocolate chips
Instructions
Preheat oven to 350°F and line two cookie sheets with parchment paper.
In a large bowl, whisk the pumpkin, sugar, oil, applesauce, egg and vanilla extract until smooth. Dissolve the baking soda with the milk and stir into the wet ingredient mixture.
In another medium bowl, toss together the flour baking powder, ground cinnamon, and salt.
Pour the dry ingredients into the wet ingredients and mix together with a rubber spatula. Fold in the chocolate chips.
Use a spring-loaded cookie scoop to drop cookie dough on prepared cookie sheets.
Bake 10 minutes or until lightly brown and firm.
Allow the cookies to cool for 10 minutes on the cookie sheets before transferring to a wire rack.
Nutrition
Serving: 1cookie | Calories: 136kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 75mg | Potassium: 73mg | Fiber: 1g | Sugar: 12g | Vitamin A: 810IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 1mg