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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Add chocolate chips: Gently fold in the chocolate chips, distributing them evenly throughout the dough without breaking them down.
Form cookies: Drop heaping spoonfuls of the dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
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.
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