Back to Metigoshe Recipes

Pumpkin Chocolate Chip Cookies

If you’re looking for another way to get your fill of pumpkin this fall, these cookies will hit the spot. By resting the dough in the fridge, the spices work together to make some autumnal magic.

Pumpkin Chocolate Chip Cookies

Adapted from

1 cup sugar
½ cup vegetable oil
1 cup canned pumpkin puree (not pumpkin pie filling)
1 tsp vanilla
1 large egg
2 cups flour
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
½ tsp ginger
½ tsp kosher salt
2 tsp baking powder
1 tsp baking soda
½ cup each white and semisweet chocolate chips

In a large bowl, whisk together the sugar, oil, pumpkin, vanilla, and egg until well-combined. Add in the dry ingredients and stir just until combined, then mix in the chocolate chips. Cover and chill for at least an hour so that the flavors can meld.

Preheat oven to 350ᵒ. Scoop out tablespoons of dough onto a lined or greased cookie sheet, and bake for 11-12 minutes, until the cookies are set and just barely browning on the outside. Cool cookies on a rack and enjoy!

One comment on “Pumpkin Chocolate Chip Cookies

    Comments are closed.