There is something about walking into your house after a long day of school and smelling these pumpkin cookies! The warm cinnamon and pumpkin smell is better than any candle on the market. Super soft and chewy, these cookies have the perfect blend of sweetness and chocolaty goodness! It is a tradition that every fall a can of pumpkin puree ends up in my grocery cart.
After trying and testing several recipes and adjusting this one to meet our preferred dairy-free requirements, this is the perfect end result! The main requirements for the perfect cookie is is had to be relatively easy! Simply a mixer, some measuring cups and my oven. The ingredients need to be familiar. We live in a small town and our grocery store carries basics. Driving over an hour to a larger grocery store for 1-2 ingredients is not my idea of easy. This cookie also is not too overly sweet. Using milk chocolate chips the taste is not over the top with sweetness.
Soft Pumpkin Chocolate Chip Cookies
- 1 cup canned pure pumpking do not use pumpkin pie mix
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cup flour
- 2 tsp cinnamon
- 1/2 salt table salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp oat milk can use any milk substitute (almond/soy/cashew)
- 1 TBSP vanilla extract
- 2 cups milk chocolate chips can use semi sweet if preferred
Preheat over to 350F
Using a mixer, mix pumpkin, sugar and oil together on low.
Add vegetable oil
Add egg and mix throughly on low.
In a seaprate bowel mix flour, cinnamon, salt, baking powder, baking soda. Use a whisk or fork to stir dry ingrediant together.
Add dry ingrediants to wet and mix slowly and throughly.
Add substitute milk and vanilla and mix.
Mix in choclate chips till thoughout cookie dough.
Using parchment paper or silicone baking sheets, cover cookie pans. Dropp cookies by the spoonfuls onto cookie sheets Should make 3 dozen.
Bake for 13-15 minutes. Remove from over when baking is completed and allow cookies to rest on hot cookies sheets for an additional 10 minute. Transfer to cooling racks.
With the leftover pumpkin puree, I cover the top of the can with plastic wrap or place in an airtight container. This stays in the fridge and it good for another week. Sometimes I will make this recipe again or I will use it for a similar version like the oatmeal pumpkin chocolate chips cookies.
These cookies are nice and plump and appear almost undercooked when they come out of the oven. I like to do the ‘touch’ test. Touching the hot cookie with my finger and see if it caves in or not. It the cookie holds its shape then I declare them done in the over. The trick though is they are NOT done cooking. Leave them on the hot cookie sheet for an additional 10 minutes. This is the hard part because the aroma will tease your nose! That hot cookie sheet will finish the baking process.
Then transfer to your cooling rack. The cookie may be cooler to touch but those milk chocolate chips will not. They are gooey and soft on this inside and could burn sensitive mouths.
The downside of the pumpkins chocolate chip cookies? They do not last. As in my children eat them till they are gone. Despite my warnings they should last at least 2 days. It never happens. One by one the cooling rack becomes empty and the cookie jar never meets one.