I haven’t baked cookies in months! With all the moving, traveling, job searching, and being sick, I honestly just haven’t made the time for baking sweet things. But all that ended when Rachel suggested I research some pumpkin chocolate chip cookie recipes…
So, I’m going to make this really short and sweet (ha!). If you are looking for a seasonally relevant cookie + want to have a cookie that doesn’t contain any butter + love pumpkin + love chocolate, then this recipe is for you. The cookies are so soft and fluffy, and the flavor is outstanding. Plus, the entire process is super easy!
Pumpkin Chocolate Chip Cookies (print recipe)
Makes 18-20 cookies - Prep Time: 20 minutes - Cook Time: 12 minutes per batch- Adapted from My Baking Addiction
What You’ll Need:
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon pure vanilla extract
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts
- Combine pumpkin, sugar, vegetable oil, vanilla extract, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.
- Dissolve the baking soda with the milk and stir in to pumpkin mixture.
- Add flour mixture to pumpkin mixture and mix well. (For more consistent mixing, slowly add small amounts of the flour. I start with one cup flour mixture, mix thoroughly, and then add more!)
- Add chocolate chips and walnuts.
- Drop by spoonful on greased cookie sheet and bake at 350°F for approximately 12 minutes or until lightly brown and firm. Let cool for 1-2 minutes before removing from cookie sheet.
Perfect when served with milk! Enjoy!