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Pumpkin Chocolate Cookies

Updated: Jan 9



Prep Time: 10 Minutes

Cook Time: 12 Minutes

Servings: 24 Cookies


Ingredients


  • 1 cup Granulated Sugar (200 grams)

  • 1/2 cup Oil (120 ml)

  • 1 Teaspoon Milk (5 ml)

  • 1 large egg

  • 1 teaspoon Vanilla Extract

  • 1 cup Canned Pumpkin (or homemade pumpkin puree) (240 grams)

  • 2 cups All-Purpose Flour (240 grams)

  • 1 1/2 teaspoons ground cinnamon (3.5 grams)

  • 1/2 teaspoon salt (2.5 grams)

  • 2 teaspoons baking powder (10 grams)

  • 1 teaspoon baking soda (5 grams)

  • 1 1/2 cups semi-sweet chocolate chips or milk chocolate (255 grams)


Instructions


  • Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper, or spray very lightly with non-stick cooking spray.

  • Add sugar and oil to a mixing bowl and whisk well to combine. 

  • Add egg, milk, pumpkin and vanilla and mix until smooth.

  • In a separate bowl, whisk flour, cinnamon, salt, baking powder, and baking soda together.

  • Add the dry ingredients to the wet and stir until just combined.

  • Fold in chocolate chips. 

  • Drop spoonfuls onto the prepared cookie sheets, I use a 1.5-tablespoon cookie scoop.

  • Bake at 375 degrees F for 10-12 minutes, or longer (depending on size), until no longer glossy-looking on top.


 

As a non-cookie lover, which I know is a sin in the baking world, these will forever be my favorite cookies. My Aunt used to host a Halloween party every year and all I could think about was how soon I could have one of her pumpkin chocolate chip cookies.


Over the years I have taken that recipe and made some small adjustments, mostly by making my own pumpkin puree and adding a little more chocolate chips.

I hope you try this recipe and leave me a comment if you tried it and loved it and if you didn't love it then you can still leave a comment but be nice because my feelings are easily hurt!


“People who love to eat are always the best people.” -Julia Child





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