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!
- Prep Time: 20 mins
- Cook Time: 11 mins
- Total Time: 31 minutes
- Yield: 3 dozen 1x
- Category: cookies
- Method: Baking
- Cuisine: American
Ingredients
Units
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- 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 119
- Sugar: 7.9 g
- Sodium: 70.4 mg
- Fat: 6.4 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 14.5 g
- Fiber: 0.9 g
- Protein: 1.7 g
- Cholesterol: 5.2 mg
