Pumpkin Chocolate Chip Cookies Recipe
These copycat Harmons pumpkin chocolate chip cookies are a fall favorite. They're soft, thick and studded with mini chocolate chips.
Servings: 36 cookies
Calories: 140kcal
Ingredients
- 1 (15 oz) can pumpkin puree (1 3/4 cup)
- 1 1/2 cup granulated sugar
- 1/2 cup +2 tbsp canola oil OR vegetable oil
- 2 tsp vanilla extract
- 2 1/2 cup cake flour
- 2 1/2 tsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp kosher sea salt
- 1/2 tsp cinnamon
- 1 1/4 cup mini semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
- In the bowl of a stand mixer (or a large mixing bowl using a hand mixer), add the pumpkin puree, sugar, oil, and vanilla. Mix until combined, about 30 seconds.
- In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. With mixing speed on low, gradually add the dry ingredients. Mix until combined.
- Using a large spatula or wooden spoon, fold in the mini chocolate chips.
- Using a standard size cookie scoop, scoop the dough onto the prepared baking sheet. Place in the oven and bake for 14-16 minutes or until they are firm and start to turn brown on the edges.
- Remove and allow to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely. Do not store until cookies have cooled for at least 30 minutes at room temperature.
Nutrition
Serving: 1cookie | Calories: 140kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 112mg | Potassium: 74mg | Fiber: 1g | Sugar: 11g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg