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Pumpkin Chocolate Chip Cookies
Lauren Allen · tastesbetterfromscratch.com · Original Recipe
This soft Pumpkin Chocolate Chip Cookies recipe is a must make every Fall and only takes 20 minutes. They are moist, flavorful, and my top favorite Fall cookie!
2
chewiness
3
crispiness
2
cakeyness
2
thickness
3
spread
2
richness
2
sweetness
3
complexity
very chocolatey
Ingredients
granulated sugar(200 g)1 cup (200g)
oil (120 ml)(vegetable or canola oil)0.5 cup (70g)
milk(5 ml)1 tsp (5g)
egg1 each (50g)
vanilla extract(5 ml)1 tsp (4g)
canned pumpkin1 cup (140g)
all-purpose flour(250 g)2 cup (250g)
ground cinnamon(3 g)1.5 tsp (5g)
salt(3 g)0.5 tsp (2g)
baking powder(8 g)2 tsp (9g)
baking soda(5 g)1 tsp (6g)
semi-sweet chocolate chips )(or milk chocolate (260 g)1.5 cup (255g)
Total dough weight995g
Process
- Mixing
- creaming
- Butter
- room temp
- Eggs
- whole
- Bake Temp
- 375°F (191°C)
- Bake Time
- 10-12 min
- Chill
- None
- Yield
- ~24 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 3.4. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat0 (2th percentile)
Flour:Sugar1.25 (47th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0.20 (36th percentile)
Chocolate:Flour1.02 (65th percentile)
Fat %0 (2th percentile)
Sugar %20.1 (54th percentile)
Hydration0.22 (33th percentile)
Bake Temp375 (86th percentile)
Key Ratios
Flour:Fat
0
Flour:Sugar
1.25
Brown:White Sugar
0
Egg:Flour
0.20
Chocolate:Flour
1.02
Fat %
0
Sugar %
20.1
Flour %
25.1
Hydration
0.22