If you know me, you know I’ve been a Jesse James Decker stan since her bandana-wearing days. From her music to her fashion brand Kittenish, I love it all — her family, her recipes, and especially these pumpkin chocolate chip cookies. I’ve been making them every year, and they always hit. Soft, chewy, and perfectly spiced, they make your home smell like a fall Hallmark movie.
Pumpkin Chocolate Chip Cookies
Ingredients:
- 1 cup canned pumpkin
- 1 cup white sugar
- ½ cup vegetable oil (I use avocado oil)
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp milk (I use almond milk)
- 1 tbsp vanilla extract
- 2 cups semisweet chocolate chips (I prefer to add dark chocolate chips instead)
Directions:
- Preheat oven to 350°F.
- Combine pumpkin, sugar, oil, and egg in a bowl.
- In a separate bowl, stir together flour, baking powder, cinnamon, and salt.
- Dissolve baking soda in milk and add to the wet mixture along with vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Stir in chocolate chips.
- Drop spoonfuls of dough onto a greased or parchment-lined baking sheet.
- Bake for 10–12 minutes or until lightly golden.
- Let cool on a wire rack and enjoy!
Sincerely Lizette’s Notes
These cookies have a cake-like consistency — don’t knock it till you try it. Ten minutes is perfect in the oven, and I like to leave them to cool an additional ten minutes on the baking sheet before transferring to a wire rack. Keep them in an airtight container and enjoy with your morning coffee or as a sweet treat. These are the perfect cookies to celebrate the fall season!
