No Butter Pumpkin Chocolate Chip Cookies
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Dairy-Free, Egg-Free, Vegetarian
Ingredients
Scale
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even browning.
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, and vanilla extract. Stir until the mixture is smooth and the sugar is well incorporated into the pumpkin.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the pumpkin mixture, stirring gently with a spatula or wooden spoon until just combined.
- Gently fold the chocolate chips into the cookie dough. Be careful not to overmix the dough, as this can make the cookies tough rather than soft and cakey.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Since these cookies do not spread much during baking, you can lightly flatten the tops with the back of a spoon if you prefer a flatter shape.
- Bake for 10 to 12 minutes, or until the edges are set and the centers look matte. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.