Pumpkin Chocolate Chip Cookies
Pumpkin is native to North America, and it is quite popular on Thanksgiving and Halloween. While many of us think that it is a vegetable, it is actually a fruit scientifically because of its seeds. It has a delicious taste and its health benefits are impressive. Its nutrient profile is superb and it is one of the best sources of vitamin A.
Since pumpkin is delicious, it has become one of the main ingredients of many dishes, especially during the fall season. So if you are a fan of pumpkin yourself, there are many recipes that you can try aside from the iconic pumpkin pie.
Have you tried making Pumpkin Chocolate Chip Cookies before? They are becoming the new rage. Just like chocolate chip cookies, they are really delicious. Personally, I find them much better because of the flavor of the pumpkin.
This recipe will give you soft, cakey, and melt-in-your-mouth cookies. And I’m sure everybody will love them. So if I were you, make a huge batch!
Soft, cakey, pumpkiny…That’s what these cookies are. They are also loaded with decadent semi-sweet chocolate chips so you can be sure that these beauties will certainly satisfy your sweet tooth.
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoons baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup canned pumpkin puree
1 1/2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone mats.
- Whisk together baking powder, flour, baking soda, nutmeg, cinnamon, ginger, salt, and cloves for about 20 minutes. Set aside.
- Blend together granulated sugar, brown sugar, and vegetable oil until combine in the bowl of an electric stand mixer fitted with the paddle attachment.
- Add the egg, vanilla, and pumpkin puree.
- Slowly add in flour mixture with mixer on low speed until just nearly combined.
- Using a rubber spatula, fold in chocolate chips.
- Using a medium cookie dough scoop, drop dough 2 tablespoons at a time onto prepared baking sheets. Space cookies 2 inches apart.
- Bake the cookies for about 11 to 13 minutes or until cookies are nearly set.
- Let the cookies cool on the baking sheets for a few minutes and then transfer to a wire rack to completely cool.
- Store the cookies in a single layer in an airtight container.
- If you are in a humid place, you can reduce the flour by a few tablespoons.
There you go with sweet and pumpkiny cookies loaded with tempting autumn spices. They are loaded with chocolate chips too so you can be sure that they are overflowing with flavors. Adults and kids will love them. Like I said earlier, you better make a huge batch because these cookies will be gone before you know it. Just make sure that you store them properly.