Pumpkin Chocolate Cookies
These soft and fluffy Pumpkin Chocolate Cookies that melt in your mouth take just five simple ingredients and are ready to eat in under 30 minutes. I am so in love with this cookie recipe!
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: cookies, Dessert
Cuisine: American
Keyword: pumpkin chocolate cookies
Servings: 36 cookies
Calories: 103kcal
Directions:
Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper and set aside.
In a large bowl or stand mixer fitted with a whisk attachment, beat all of the ingredients together on medium speed until fully combined, scraping down the sides as needed.
Use a medium cookie scoop to portion out the dough onto the parchment paper at least 3 inches apart.
Bake for 11 to 13 minutes. Remove from the oven and all the cookies to cool on the pan for a few minutes before using a spatula to transfer them to a wire rack to finish cooling. Bake off the rest of the batter.
- These are super light, pillowy cookies so they are fairly fragile since the bottom doesn’t crisp up like a traditional cookie. Make sure to use a spatula to move them while they are still warm.
- Best stored in a single layer or with parchment paper between the layers of cookies so they don’t stick together.
Calories: 103kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 98mg | Potassium: 85mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1841IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg