Pumpkin Chocolate Chip Cookies

Love the fall table scatter on my dining room table.dsc_1450-01dsc_1451-01
Happy first day is September, lovelies! For the longest time, I had been craving pumpkin chocolate chip cookies. I don’t know if I craved eating them, but I think I just craved baking them. If you don’t know this by now, I LOVE to bake. I made the majority of the them with milk chocolate chips, but I made three of them with white chocolate chips. I have to admit that the cookies with the white chocolate chips tasted better. So, for that reason, I’ll be making them again with white chocolate chips 🙂 They were as soft as cake because of the oil being used instead of butter. The ingredients are below, but here are some tips to making the BEST cookies ever:

  1. Turn down the oven temperature. One of the biggest mistakes people make when baking is that they follow the instructions haha. Okay, yes, follow the instructions, but if you have a convection oven, knock off about 35 degrees. For a regular oven, go down about 25 degrees.
  2. Bring your cold ingredients to room temperature. Though this recipe doesn’t use butter, normally the butter, eggs, and milk all need to come to room temperature. Room temperature is not when everything is hot and mushy. Room temperature is when the cold ingredients sit outside the fridge for about 20 minutes.
  3. Weigh your ingredients. Toss the measuring cups and invest in a scale. Measure in ounces and grams. This one tip will give you precise results. Every. Single. Time. Also, weighing your ingredients reduces the amount of dishes and cups and spoons you use while baking.
  4. Use an ice cream scoop to drop your cookies. Invest in mini, small, and large sizes and a thin spatula to scoop them off the baking sheet.
  5. Set timers, don’t leave the kitchen, and reset the timer if they need more time. When I bake, I watch the oven like a hawk. One extra minute can mean soft, fluffy cookies, or hard, crispy cookies.

Pumpkin Cookies

2 cups (260 grams) all purpose flour 1 1/4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoons ground ginger 1/8 teaspoon ground cloves 1/2 teaspoon salt 2 large eggs, room temperature 1 1/4 cups (260 grams) light brown sugar 1/2 cup (120 ml) canola oil or corn oil (or other flavorless oil) 1 teaspoon pure vanilla extract 1 cup (215 grams) pumpkin puree 1 cup of chocolate/white chocolate chips


Preheat oven to 325 degrees F (165 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper. In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using 1/4 cup of batter (can use a small ice cream scoop or measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart. Bake for about 15 – 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting.

Enjoy! Delaine

P.S. Remember to turn down the oven a bit. You’ll thank me later 🙂

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