Pumpkin Spice Chocolate Chip Cookies Recipe

Introduction

These Pumpkin Spice Chocolate Chip Cookies combine the warmth of fall spices with rich chocolate chips in a soft, tender cookie. Perfect for cozy afternoons or holiday gatherings, they offer a delicious twist on a classic favorite.

Ingredients

• 1 cup granulated sugar
• 1/2 cup avocado oil (or another neutral oil)
• 1 tbsp milk
• 1 tbsp vanilla extract
• 1 egg
• 1 cup canned pumpkin (or homemade pumpkin purée)
• 2 cups all-purpose flour
• 1 tbsp pumpkin pie spice*
• 1 tsp sea salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 cups chocolate chips

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the oil and sugar, mixing until smooth. Add the milk, egg, vanilla extract, and pumpkin purée. Whisk everything together until the mixture is creamy and glossy.
3. Step 3: In a separate bowl, whisk together the flour, pumpkin pie spice, sea salt, baking powder, and baking soda.
4. Step 4: Gradually stir the dry ingredients into the wet mixture, mixing just until no streaks remain. Fold in the chocolate chips; the dough will be soft and slightly sticky.
5. Step 5: Drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them apart to allow for spreading.
6. Step 6: Bake for 10–12 minutes, or until the tops are set and no longer glossy. Typically, 10 minutes is sufficient.
7. Step 7: Remove from the oven and transfer the cookies to a wire rack to cool slightly before serving. This recipe makes about 30 cookies.

Tips & Variations

• Use pumpkin pie spice or make your own blend of cinnamon, nutmeg, ginger, and cloves for a fresh flavor.
• Substitute avocado oil with melted butter for a richer taste.
• Add chopped nuts like walnuts or pecans for extra crunch.
• To make these cookies vegan, replace the egg with a flax egg and use plant-based milk.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Reheat briefly in a microwave or oven to enjoy them warm and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use homemade pumpkin purée made from cooked fresh pumpkin. Make sure it is well pureed and drained of excess moisture for the best texture.

Why do the cookies need both baking powder and baking soda?

The combination helps cookies rise and spread properly. Baking powder provides general leavening, while baking soda reacts with the acidic pumpkin and balances the pH, resulting in a tender and airy cookie.

Pumpkin Spice Chocolate Chip Cookies Recipe

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★★★★★

4.6 from 75 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: About 30 cookies 1x
• Diet: Vegetarian

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Description

Delight in the cozy flavors of fall with these Pumpkin Spice Chocolate Chip Cookies. Featuring a tender, moist texture enriched by pumpkin purée and warm pumpkin pie spice, these cookies combine the best of seasonal spices with rich chocolate chips for an irresistible treat perfect for autumn gatherings or a comforting snack.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup granulated sugar
• 1/2 cup avocado oil (or another neutral oil)
• 1 tbsp milk
• 1 tbsp vanilla extract
• 1 egg
• 1 cup canned pumpkin purée (or homemade pumpkin purée)

Dry Ingredients

• 2 cups all-purpose flour
• 1 tbsp pumpkin pie spice
• 1 tsp sea salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 cups chocolate chips

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Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Mix wet ingredients: In a large bowl, combine the avocado oil and granulated sugar and mix until smooth. Add the milk, egg, vanilla extract, and pumpkin purée, then whisk together until the mixture is creamy and glossy, ensuring all ingredients are well incorporated.
3. Combine dry ingredients: In a separate small bowl, whisk together the all-purpose flour, pumpkin pie spice, sea salt, baking powder, and baking soda until evenly blended.
4. Incorporate dry into wet: Slowly stir the dry ingredient mixture into the wet ingredients in the large bowl. Mix just until there are no flour streaks visible, being careful not to overmix. The dough should be soft and slightly sticky.
5. Add chocolate chips: Gently fold in the chocolate chips, distributing them evenly throughout the dough without breaking them down.
6. Form cookies: Drop heaping spoonfuls of the dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
7. Bake: Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until the tops of the cookies are set and no longer glossy. Typically, 10 minutes is sufficient for this batch.
8. Cool and serve: Transfer the baked cookies to a wire rack to cool slightly. Serve warm or at room temperature. This recipe yields approximately 30 cookies.

Notes

• For a neutral oil substitute, you may use canola or vegetable oil instead of avocado oil.
• Ensure not to overmix the dough after adding the flour to maintain tender cookies.
• Pumpkin pie spice can be made at home by blending cinnamon, nutmeg, ginger, and cloves if not available pre-mixed.
• For a dairy-free version, substitute the milk with almond or oat milk.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pumpkin spice cookies, chocolate chip cookies, fall desserts, pumpkin recipes, autumn baking, spiced cookies