Description
Welcome the crisp autumn air with these soft, cake-like pumpkin cookies. Perfectly balanced with warm cinnamon, pumpkin pie spice, and decadent semisweet chocolate chips, these treats bridge the gap between spice cake and a classic chewy cookie. They are easy to make, incredibly moist, and stay soft for days, making them the perfect comforting addition to your harvest season baking collection.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
1.5 cups semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
In a large bowl, whisk the vegetable oil, granulated sugar, and brown sugar until smooth.
Add the pumpkin puree, egg, and vanilla extract to the wet ingredients, whisking until well combined.
Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Fold in the semisweet chocolate chips gently.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are set and the tops are soft but dry to the touch.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store these cookies in an airtight container at room temperature for up to 4 days. They become even more flavorful the next day as the spices meld with the pumpkin. For best results, use pure pumpkin puree, not pumpkin pie filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 2.5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg