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These Pumpkin chocolate chip cookies Soft,moist and loaded with pumpkin flavour and sweet chocolate.

It’s not fall without making a few batches of pumpkin chocolate chip cookies! Soft, moist and loaded with fresh pumpkin flavor and sweet chocolate chips, Each bite is packed with pumpkin flavor and lots of chocolate chips.


  • 2 cups all-purpose flour

  • 1 1/2 tsp baking powder

  • 3/4 tsp baking soda

  • 2 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1/2 tsp salt

  • 1 cup pumpkin puree

  • 1/2 cup white sugar

  • 1/2 cup packed brown sugar

  • 1/2 cup vegetable oil

  • 1 large egg

  • 1 1/2 cups semi-sweet chocolate chips


  • Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. set aside.

  • In the bowl mix together white sugar, brown sugar and vegetable oil until combined.

  • Mix in egg and then blend in pumpkin puree.

  • Pour wet ingredients over the dry ingredients, 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 ice cream scoop at a time onto baking sheets lined with parchment paper, spacing cookies two inches apart. Gently flatten each dough ball with the bottom of a drinking glass until about 1/2-inch thick.

  • Bake until the cookies are light brown and puffed, 9 to 11 minutes. Allow to cool several minutes before transferring to a wire rack to cool.

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