PUMPKIN CHOCOLATE CHIP COOKIES, One of the most famous candies in the world is these Cookies with Pumpkin and Chocolate. Don’t lose this recipe, try it, and let’s know how it went with you.
I remember my Grandma when he made these cookies for me. But now, there is a big difference between Grandma’s cookies and those we will see.
These pumpkin chocolate chip cookies are irresistible, and no one can resist, I’m sure!! Each one will try to make his own once, twice, and more.
Really, they are wonderful and non-negotiable about their unique flavor. they are also suitable for your trip when you store them in airtight containers.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 30 servings
INGREDIENTS NEEDED For PUMPKIN CHOCOLATE CHIP COOKIES:
- 2 cups (248g) all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- Half cup (100g) granulated sugar
- 1/2 cup (110g) packed light-brown sugar
- 1/2 cup (120ml) vegetable oil
- One large egg
- 1 tsp vanilla extract
- One cup canned pumpkin purée
- 1 1/2 cups (255g) semi-sweet chocolate chips
RECIPE INSTRUCTIONS Of PUMPKIN CHOCOLATE CHIP COOKIES:
Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.
In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar, and vegetable oil until combined.
Mix in egg and vanilla then blend in pumpkin puree.
With the mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet).
With a rubber spatula, fold in chocolate chips while folding batter to evenly combined.
Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with silicone liners or parchment paper, spacing cookies two inches apart.
Bake in preheated oven until cookies are nearly set about 11 – 13 minutes.
Allow cooling several minutes before transferring to a wire rack to cool.
Store in a single layer in an airtight container (these are best once they’ve rested in an airtight container a few hours, they soften throughout).