Prep time: 15 minutes
Cook: 11 minutes
Servings: 30 cookies
- 2 cups (250g) all-purpose flour (spoon and level to measure flour)
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light-brown sugar
- 1/2 cup (120ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (240g) canned pumpkin puree
- 1 1/2 cups (255g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. 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 egg and vanilla then blend in pumpkin puree.
- With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl
- as needed (batter will be pretty wet).
- With a rubber spatula, fold in chocolate chips while folding batter to evenly combined.
- Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with
- Silcone liners or parchment paper, spacing cookies two inches apart.
- Bake in preheated oven until cookies are nearly set about 11 - 13 minutes.
- Allow to cool several minutes before transferring to a wire rack to cool.
- Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they
- soften throughout).
Notes
- Use canned pumpkin for consistent results.
- Substitute 2 1/2 tsp pumpkin pie spice for the spices listed here if that's what you've got. Or feel free to increase spices listed, I usually like to add 2 tsp cinnamon now.
