The Best Chocolate Chip Cookies: A Classic Recipe You’ll Love
Ilyas
October 28, 2024
super easy
These pumpkin chocolate chip cookies are ideal for anyone who adores the flavors of pumpkin pie and chocolate. Their cake-like texture makes them a favorite, and I find they taste even better when chilled in the refrigerator.
How to Make Pumpkin Chocolate Chip Cookies
Follow these simple steps to create delicious pumpkin chocolate chip cookies:
- Mix Wet Ingredients: Start by combining the wet ingredients. Dissolve the baking soda in milk, then stir it into the mixture.
- Combine Dry Ingredients: In another bowl, mix the dry ingredients, and then fold this mixture into the wet ingredients.
- Add Final Touches: Stir in the walnuts, chocolate chips, and vanilla extract until evenly combined.
- Bake: Drop spoonfuls of dough onto cookie sheets and bake until the cookies are firm.
How to Store Pumpkin Chocolate Chip Cookies
To keep your pumpkin chocolate chip cookies fresh, store them in an airtight container at room temperature for up to a week. For added softness, consider placing a piece of white bread in the container to help absorb moisture.
Can You Freeze Pumpkin Chocolate Chip Cookies?
Absolutely! You can freeze both baked cookies and cookie dough:
- Freezing Baked Cookies: Let the baked cookies cool completely. Arrange them in a single layer on a baking sheet, cover, and freeze for about three hours or overnight. Once frozen, transfer the cookies to a zip-top bag or freezer-safe container, wrapping them in foil for extra protection. They can be stored in the freezer for up to two months.
- Freezing Cookie Dough: Drop balls of dough onto a parchment-lined baking sheet. Cover and freeze for about three hours or overnight. After freezing, transfer the dough balls to a zip-top bag or freezer-safe container and wrap in foil for added protection. You can freeze the dough for up to two months.
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Ingredients
Adjust Servings
| 1 cup canned pumpkin | |
| 1 cup white sugar | |
| ½ cup vegetable oil | |
| 1 large egg | |
| 1 teaspoon baking soda | |
| 1 teaspoon milk | |
| 2 cups all-purpose flour | |
| 2 teaspoons baking powder | |
| 2 teaspoons ground cinnamon | |
| ½ teaspoon salt | |
| 2 cups semisweet chocolate chips | |
| ½ cup chopped walnuts (Optional) | |
| 1 tablespoon vanilla extract |
Directions
1.
Step 1
Collect all the ingredients and preheat your oven to 350°F (175°C). Lightly grease a baking sheet.
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2.
Step 2
In a large bowl, mix together the pumpkin, sugar, oil, and egg. In a separate small bowl, dissolve the baking soda in the milk, then stir it into the mixture.
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3.
Step 3
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add this dry mixture to the pumpkin mixture and mix until well combined. Then, fold in the chocolate chips, walnuts, and vanilla extract, stirring just until incorporated.
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4.
Step 4
Spoon the dough onto the prepared baking sheet and place it in the preheated oven. Bake until the cookies are lightly browned and firm, which should take about 10 minutes.
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