These Pumpkin Chocolate Chip Cookie are always our first recipe we pull out of the recipe box at the first signs of fall. These cookies deliver rich autumn flavours but also promises ease of baking. Which makes them perfect for my kids to bake. This twist on the classic chocolate chip cookie brings all the fall flavours mixed into a soft, moist cookie we love to enjoy every fall season.
- 1 cup granulated sugar
- ½ cup lightly packed brown sugar
- ½ cup oil (refer to the note for options)
- 1 can (15 ounces/425 g) pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- 2 ½ cups Red Fife Multipurpose Flour (refer to the note for an alternative)
- 1 tablespoon pumpkin spice mix (see below)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1-2 cups chocolate chips
-1 1/2 teaspoons cinnamon
-3/4 teaspoon ground ginger
-1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
1. Preheat the oven to 350 F. Line large, baking sheets with parchment paper.
2. In a large bowl, using an electric mixer, blend granulated sugar, brown sugar, oil, pumpkin, and vanilla until smooth (approximately 1-2 minutes). Incorporate the egg and mix well.
3. In a separate medium-sized bowl, combine the flour, pumpkin spice mix, baking powder, baking soda, and salt.
4. Add the dry ingredients to the batter and mix until just combined. Then, fold in the chocolate chips.
5. Place heaping tablespoonfuls of the cookie batter onto the prepared baking sheets. Shape them as desired using slightly wet hands.
6. Bake for 10-12 minutes until golden.
- Oil: Options like coconut oil, vegetable oil, canola oil, light olive oil, or avocado oil work well. Melted butter can also be used, although it may slightly alter the texture.
- Flour: You can use a blend of red fife multipurpose and whole grain red fife flour for a heartier texture. If you are not using a kitchen scale, measure the flour lightly without packing it into the cup.