Can I use canned pumpkin?

Absolutely, Just make sure it's 100% pure pumpkin, not pumpkin pie filling (which has added sugars and spices). I love fresh pumpkin when I have time, but Libby's canned pumpkin is my trusty backup - works like a charm.

Why did my cookies turn out flat?

Usually this means your baking soda was old (check the expiration date) or you didn't dissolve it in milk first. Also, make sure your oven is fully preheated - putting dough in a cold oven makes them spread too much. And don't skip chilling sticky dough.

Can I make these without chocolate chips?

Of course, They're delicious with raisins, chopped nuts, or even just plain. The pumpkin spice flavor really shines through. Though I'll be honest - I can't imagine why you'd want to leave out the chocolate.

How do I know when they're done baking?

They'll look set at the edges but still soft in the center - about 10-12 minutes usually does it. They firm up as they cool. If you wait until they look "done" in the oven, they'll be overbaked and dry. Better slightly under than over.

Can I double this recipe?

You bet, I double it all the time for parties. Just make sure your mixing bowl is big enough - the dough really puffs up when you add the dry ingredients. And maybe invest in an extra baking sheet while you're at it.

Can I use canned pumpkin?

Absolutely, Just make sure it's 100% pure pumpkin, not pumpkin pie filling (which has added sugars and spices). I love fresh pumpkin when I have time, but Libby's canned pumpkin is my trusty backup - works like a charm.

Why did my cookies turn out flat?

Usually this means your baking soda was old (check the expiration date) or you didn't dissolve it in milk first. Also, make sure your oven is fully preheated - putting dough in a cold oven makes them spread too much. And don't skip chilling sticky dough.

Can I make these without chocolate chips?

Of course, They're delicious with raisins, chopped nuts, or even just plain. The pumpkin spice flavor really shines through. Though I'll be honest - I can't imagine why you'd want to leave out the chocolate.

How do I know when they're done baking?

They'll look set at the edges but still soft in the center - about 10-12 minutes usually does it. They firm up as they cool. If you wait until they look "done" in the oven, they'll be overbaked and dry. Better slightly under than over.

Can I double this recipe?

You bet, I double it all the time for parties. Just make sure your mixing bowl is big enough - the dough really puffs up when you add the dry ingredients. And maybe invest in an extra baking sheet while you're at it.

Irresistible Pumpkin Chocolate Chip Cookies

Name: Irresistible Pumpkin Chocolate Chip Cookies - 5-Star Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 cup granulated sugar; 1/2 cup vegetable oil; 1 large egg; 2 cups all-purpose flour; 2 tsp baking powder; 2 tsp cinnamon; 1/2 tsp salt; 1 tsp baking soda; 1 tsp milk; 1 tbsp vanilla extract; 2 cups chocolate chips

Irresistible Pumpkin Chocolate Chip Cookies – 5-Star Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft and chewy pumpkin chocolate chip cookies with warm spices and melty chocolate chips.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 large egg
2 cups all-purpose flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 tbsp vanilla extract
2 cups chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C).
Combine pumpkin, sugar, oil, and egg in a bowl.
Dissolve baking soda in milk and add to pumpkin mixture.
Stir in flour, baking powder, cinnamon, salt, and vanilla.
Fold in chocolate chips.
Drop by spoonfuls onto greased baking sheet.
Bake for 10-12 minutes.

Notes

Use fresh pumpkin puree for best flavor.
Let cookies cool on baking sheet for 2 minutes before transferring.
Store in airtight container for up to 5 days.

Find it online: https://recipeszest.com/pumpkin-chocolate-chip-cookies-recipe/