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.
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
- 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.
- 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.