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Pumpkin Chocolate Chip Cookies

These Pumpkin Chocolate Chip Cookies are wonderfully soft, perfectly pumpkiny, and infused with tempting autumn spices. Abundant with decadent semi-sweet chocolate chips, this is a staple fall recipe that takes them over the top!
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 2 cups all-purpose flour (spoon and level to measure flour)
  • 2 tsp baking powder
  • 0.75 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 0.5 tsp salt
  • 0.5 cup granulated sugar
  • 0.5 cup packed light-brown sugar
  • 0.5 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin puree
  • 1.5 cups semi-sweet chocolate chips

Instructions
 

Preparation Steps

  • Preheat oven to 350 degrees F. Line baking sheets with silicone baking mats or parchment paper.
  • In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for 20 seconds; set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar, and vegetable oil until combined.
  • Mix in the egg and vanilla extract, then blend in the pumpkin puree.
  • With the mixer on low speed, slowly add in the flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (the batter will be pretty wet).
  • With a rubber spatula, fold in the chocolate chips while folding the batter to evenly combine.
  • Drop dough in 2 Tbsp portions (either using a medium cookie dough scoop or two spoons) onto baking sheets lined with silicone liners or parchment paper, spacing cookies two inches apart.
  • Bake in the preheated oven until cookies are nearly set, about 11-13 minutes.
  • Allow to cool for several minutes before transferring to a wire rack to cool completely.
  • Store in a single layer in an airtight container (these are best once they've rested in an airtight container for a few hours, as they soften throughout).

Notes

Professional Baker Tip: For a richer flavor, add your spices to the wet mixture instead of the dry. Place the wet mixture in the refrigerator overnight. The next day, let it rest for 30 minutes at room temperature before combining with your dry ingredients. This method enhances the spice notes in pumpkin pies, cakes, and cookies!