Ingredients
Scale
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, and vanilla extract. Whisk them together until the mixture is smooth and well-combined. Add the egg and beat gently until fully incorporated.
- In a small cup or ramekin, dissolve the baking soda into the tablespoon of milk. Stir this mixture into the wet pumpkin ingredients.
- In a separate medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Gradually add the dry ingredients to the wet pumpkin mixture, stirring with a wooden spoon or spatula until no white streaks of flour remain.
- Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the thick orange batter. Be careful not to overmix, or the cookies might become tough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes. The cookies are done when the edges are set and the tops look matte rather than shiny.
- Let the cookies rest on the baking sheet for 5 minutes to firm up. Move them to a wire cooling rack to cool completely. This ensures they maintain their signature soft texture.
- Cook Time: 27 minutes
- Diet: Vegetarian