Pumpkin Chocolate Chip Cookies
Perfectly moist and fluffy pumpkin chocolate chip cookies.
Servings 30
Ingredients
- 1/2 cup vegetable oil
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon milk
- 2 cups semi sweet chocolate chips
Instructions
- Preheat oven to 350. Lightly grease a baking sheet with cooking spray.
- In a large bowl mix oil, pumpkin puree, sugar, vanilla, and egg until smooth.
- In a separate bowl whisk together flour, salt, cinnamon, and pumpkin pie spice.
- In another small bowl, whisk milk and baking soda until smooth.
- Whisk baking soda mixture into pumpkin mixture until smooth. Add flour mixture and stir until all ingredients are combined. Stir in chocolate chips. Allow to rest for 15 minutes.
- Drop scoops of batter onto prepared baking sheet (each should be about 2-3 tablespoons of batter). Bake for 10-12 minutes. Allow to cool completely on baking sheet. Store in airtight container.
Notes
Recipe makes about 42 cookies
Recipe prep time does not include 15 minutes of rest time
Tip: to make sure the chocolate chips are evenly distributed I like to stir in half of them, and then poke the other half into the tops of the scoops of batter before they are baked. this also makes them look pretty!
Add 1/3 cup brown sugar to the wet ingredients for slightly sweeter, less cakey cookies!
Recipe prep time does not include 15 minutes of rest time
Tip: to make sure the chocolate chips are evenly distributed I like to stir in half of them, and then poke the other half into the tops of the scoops of batter before they are baked. this also makes them look pretty!
Add 1/3 cup brown sugar to the wet ingredients for slightly sweeter, less cakey cookies!