How to Make Chewy Pumpkin Chocolate Chip Cookies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining texture.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips offer a richer flavor with less sugar.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: unbleached flour

Whole wheat flour increases fiber content.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Start by gathering all the ingredients needed for the pumpkin chocolate chip cookies.

Add pumpkin puree, sugar, oil, vanilla, and 1 egg into a mixing bowl and mix until combined to create the wet ingredients.

In a separate bowl, mix together the milk and baking soda.

Combine the milk and baking soda mixture with the wet ingredients and mix well.

Set the wet mixture aside and start on the dry ingredients.

In another bowl, measure out 2 cups of flour, add cinnamon, baking powder, and salt, and mix together to combine the dry ingredients.

Gradually add the dry ingredients to the wet mixture and mix until everything is well combined.

Add the entire bag of chocolate chips (11 ounces) to the cookie dough and mix in.

Use a cookie scooper to drop cookie dough onto a lined baking sheet, spacing them evenly.

Preheat the oven to 350°F (175°C).

Place the baking sheet in the oven and bake the cookies for 15 minutes, checking for doneness as ovens may vary.

Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens