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Soft Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip cookies loaded with semi-sweet morsels and walnuts are perfect for holidays, cookie swaps, bake sales, and more!
Yield: 3 dozen 1x
Prep: 20 minsCook: 11 minsTotal: 31 minutes
Units:
Scale:
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup oil (canola or vegetable)
- 1 teaspoon vanilla
- 1 large egg
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts (optional but highly recommended)
Instructions
- Preheat oven to 375 degrees. Line cookie sheets with parchment paper sheets
(or lightly grease the cookie sheet if you don’t have parchment paper). - In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined.
- In a separate bowl, stir together the flour, baking powder, 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.
- Add in the chocolate chips and nuts and stir until evenly combined.
- Using a medium cookie scoop(medium scoop is equal to 1 1/2 tablespoons), drop mounds of the cookie dough on the prepared cookie sheets.
- Bake for 10 to 12 minutes. Allow the cookies to cool slightly before removing to a wire rack to cool completely.
(or lightly grease the cookie sheet if you don’t have parchment paper).
(medium scoop is equal to 1 1/2 tablespoons), drop mounds of the cookie dough on the prepared cookie sheets.Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
