Pumpkin Chocolate Chip Cookie Recipe
Homemade pumpkin chocolate chip cookies loaded with cozy fall flavor — this easy recipe makes soft, chewy cookies perfect for sharing or freezing.
Servings: 2 dozen
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Ingredients
- ⅓ cup margarine
- ½ cup packed brown sugar
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- 1 ½ cups rolled oats
- 1 ¼ cups flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¾ cup milk chocolate chips
- 1 tsp pumpkin spice
Instructions
- Preheat the oven to 350 F.
- Combine sugars, margarine, and egg.
- Mix in vanilla extract and pumpkin.
- Add dry ingredients and combine well.
- Scoop into walnut-sized balls and drop onto greased cookie sheets.
- Bake for 10-15 minutes.
Notes
- Save yourself cleanup time by lining your cookie sheet with parchment paper before baking.
- This recipe works equally well using an electric mixer or a stand mixer fitted with a paddle attachment.
- For best results, allow your ingredients to come to room temperature before you start baking.
- I highly recommend you get yourself a cookie scoop! Using a scoop ensures that each of your cookies are a uniform size and shape, which also means even baking. It is a must-have kitchen tool for any home baker.
- Store these cookies in an airtight container for up to 5 days. Keep them in a single layer or between wax paper. They are also be frozen and will last for up to 3 months this way.
- Leave out the chocolate chips for simple pumpkin spice cookies.
- Substitute the pumpkin puree for applesauce and the pumpkin pie spice for cinnamon and you have a whole new cookie!
- If you don't have pumpkin pie spice, simply create your own by combining equal parts ground cinnamon, ground nutmeg, and ground ginger.