Crispy Chocolate Chip Cookies With Pumpkin Recipe

Name: Crispy Chocolate Chip Cookies With Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2/3 cup All-purpose Flour; 1 teaspoon Pumpkin Pie Spice; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/2 cups Coconut Oil (vegetable Shortening May Be Substituted); 3/4 cups Brown Sugar; 1/4 cups Granulated Sugar; 1 whole Large Egg; 3 Tablespoons Canned Pumpkin Puree; 1-1/2 Tablespoon Milk; 1 teaspoon Vanilla Extract; 1 cup Semi-Sweet Chocolate Chips

Servings: persons

1-2/3 cup All-purpose Flour
1 teaspoon Pumpkin Pie Spice
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1/2 cups Coconut Oil (vegetable Shortening May Be Substituted)
3/4 cups Brown Sugar
1/4 cups Granulated Sugar
1 whole Large Egg
3 Tablespoons Canned Pumpkin Puree
1-1/2 Tablespoon Milk
1 teaspoon Vanilla Extract
1 cup Semi-Sweet Chocolate Chips

1
Preheat your oven to 350 F and line two large baking sheets with parchment paper or silicone baking mats. Set aside.
2
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda and salt until combined. Set aside.
3
In the bowl of a stand mixer with paddle attachment fixed, mix the coconut oil, brown sugar and granulated sugar until smooth. Add the egg, pumpkin puree and milk. Mix again to combine. Add the vanilla extract and mix again.
4
With mixer set on low, gradually add the dry ingredients to the wet. Mix until just moistened. Do not over-mix. Fold in the chocolate chips.
5
In 2 tablespoon-sized portions, drop the dough onto the prepared baking sheets. Make sure there are at least 2-3 inches between each cookie. They will spread.
6
Bake for 10-12 minutes or until the cookies are brown and starting to crisp. Remove from oven and allow to cool for 15 minutes on the baking sheets. Transfer to a wire rack to cool the rest of the way.
7
Store in an airtight container for about a week. Enjoy!

843

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-2/3 cup All-purpose Flour, 1 teaspoon Pumpkin Pie Spice, 1/2 teaspoons Ground Cinnamon, 1/2 teaspoons Baking Soda, and more.

Yes, Crispy Chocolate Chip Cookies With Pumpkin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Chocolate Chip Cookies With Pumpkin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions