Fall is the perfect season for indulging in warm, comforting treats, and these pumpkin chocolate chip cookies are the ultimate autumn delight. With their soft and chewy texture, rich pumpkin flavor, and a generous handful of chocolate chips, they capture the essence of cozy evenings and festive gatherings. Whether you’re baking for a holiday celebration or simply to enjoy with a cup of tea, these cookies are sure to become a favorite in your recipe collection. Let’s dive into this easy and delicious recipe that brings the flavors of fall right to your kitchen!

Ingredients

To make these delicious pumpkin chocolate chip cookies, you'll need the following ingredients:

• Pumpkin: Use either canned pumpkin or homemade pumpkin puree.
• Sugar: 1 cup of granulated white sugar for sweetness.
• Oil: ½ cup of neutral oil, such as vegetable oil, for moisture.
• Egg: 1 large egg to bind the dough.
• Leaveners: 1 teaspoon of baking soda and 2 teaspoons of baking powder to help the cookies rise.
• Milk: 1 teaspoon of milk to dissolve the baking soda.
• Flour: 2 cups of all-purpose flour for structure.
• Cinnamon: 2 teaspoons of ground cinnamon for warmth and flavor.
• Salt: ½ teaspoon of salt to enhance the overall taste.
• Walnuts: ½ cup of chopped walnuts (optional) for added crunch.
• Chocolate Chips: 2 cups of semisweet chocolate chips for that rich chocolatey flavor.
• Vanilla Extract: 1 tablespoon of vanilla extract to elevate the flavor.

Editor’s Pick: Happy Belly Organic 100% Canned Pumpkin

Editor’s Pick: Amazon Brand - Happy Belly Soybean Vegetable Oil

Editor’s Pick: Amazon Fresh, All Purpose Flour

Editor’s Pick: McCormick Gourmet Organic Ground Saigon Cinnamon

Editor’s Pick: Yupik Raw California Walnuts

Editor’s Pick: 365 by Whole Foods Market，Semi-Sweet Chocolate Baking Chips

Editor’s Pick: McCormick All Natural Pure Vanilla Extract

Instructions

Step 1: Preparation

• Gather all the ingredients. Preheat your oven to 350°F (175°C) and grease a baking sheet.

Step 2: Mix Wet Ingredients

• In a large bowl, combine the pumpkin, sugar, oil, and egg. In a separate small bowl, dissolve the baking soda in the milk and then stir this mixture into the pumpkin mixture.

• 1 cup canned pumpkin
• 1 cup white sugar
• ½ cup vegetable oil
• 1 large egg
• 1 teaspoon baking soda
• 1 teaspoon milk

Step 3: Combine Dry Ingredients

• In another bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients and mix until well combined. Finally, fold in the chocolate chips, walnuts (if using), and vanilla extract.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 2 cups semisweet chocolate chips
• ½ cup chopped walnuts (Optional)
• 1 tablespoon vanilla extract

Step 4: Bake

• Drop spoonfuls of the dough onto the prepared baking sheet. Bake in the preheated oven for approximately 10 minutes, or until the cookies are lightly browned and firm.

Storage Tips

• Store the cookies in an airtight container at room temperature for up to a week. To keep them soft, you can add a slice of white bread to the container to absorb moisture.

Freezing Instructions

• Baked Cookies: Let the cookies cool completely, then arrange them in a single layer on a baking sheet. Cover and freeze for 3 hours or overnight. Transfer to a zip-top bag or freezer-safe container, wrapping them in foil for extra protection. They can be frozen for up to 2 months.
• Cookie Dough: Drop cookie dough balls onto a parchment-lined baking sheet and freeze for about 3 hours or overnight. Transfer to a zip-top bag or freezer-safe container and wrap in foil. Freeze for up to 2 months.

Nutrition Facts

Per serving Calories: 202; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 8mg; Sodium: 171mg; Total Carbohydrate: 27g; Dietary Fiber: 2g; Total Sugars: 17g; Protein: 2g; Vitamin C: 1mg; Calcium: 37mg; Iron: 1mg; Potassium: 99mg

Enjoy these delightful pumpkin chocolate chip cookies as a seasonal treat or any time of year!