Description
Deliciously soft and chewy pumpkin chocolate chip cookies infused with warm spices. Perfect for fall!
Ingredients
Scale
- 1 cup pumpkin puree (Halal-friendly)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil (Can substitute with coconut oil or melted butter)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (For gluten-free, substitute with a 1:1 gluten-free flour blend)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk together until creamy and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined (avoid overmixing to keep them soft). Gently fold in the chocolate chips.
- Using a cookie scoop or spoon, drop dollops of cookie dough onto the prepared baking sheet, leaving space between each cookie.
- Bake the cookies for 12-15 minutes or until the edges are lightly golden and the centers look slightly undercooked.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- If you’re looking for a gluten-free option, a 1:1 gluten-free flour blend works perfectly.
- Cookies may seem undercooked in the center, but they will continue to cook while cooling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg