Description

Soft, cakey, pumpkiny…That’s what these cookies are. They are also loaded with decadent semi-sweet chocolate chips so you can be sure that these beauties will certainly satisfy your sweet tooth.

Scale

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoons baking soda

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1 cup canned pumpkin puree

1 1/2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone mats.
Whisk together baking powder, flour, baking soda, nutmeg, cinnamon, ginger, salt, and cloves for about 20 minutes. Set aside.
Blend together granulated sugar, brown sugar, and vegetable oil until combine in the bowl of an electric stand mixer fitted with the paddle attachment.
Add the egg, vanilla, and pumpkin puree.
Slowly add in flour mixture with mixer on low speed until just nearly combined.
Using a rubber spatula, fold in chocolate chips.
Using a medium cookie dough scoop, drop dough 2 tablespoons at a time onto prepared baking sheets. Space cookies 2 inches apart.
Bake the cookies for about 11 to 13 minutes or until cookies are nearly set.
Let the cookies cool on the baking sheets for a few minutes and then transfer to a wire rack to completely cool.

Notes

Store the cookies in a single layer in an airtight container.
If you are in a humid place, you can reduce the flour by a few tablespoons.