Ingredients
- 3 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 3 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 1 1/2 cups pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups semi-sweet chocolate chips
Prepare the Cookie Dough
Before you begin baking, preheat your oven to 350 degrees Fahrenheit and prepare two cookie sheets with parchment paper.
Using a whisk, mix together the following dry ingredients in a large bowl: flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ground cloves.
Using your stand mixer with a paddle attachment, beat together the eggs and sugar on medium speed until the mixture is smooth and lighter in color, approximately 1 minute.
Pour in the oil, pumpkin puree, and vanilla extract; continue mixing until all of the ingredients are blended together evenly. The mixture will be a little thin.
Add the combined dry ingredients into the mixing bowl while mixing on low speed until just combined. Just as the last traces of flour are starting to appear, add in the chocolate chips and mix until just incorporated. Do not overmix. Your dough will be soft and sticky.
Portioning and Baking
Using a large cookie scoop or 1/4 cup measuring cup, scoop the dough onto your cookie sheets, placing the mounds approximately 3 inches apart. Each sheet should yield 6 cookies.
Now’s the time to take advantage of the fact that your cookie is not finished yet and place some more chocolate chips on each mound of dough for a little extra appearance.
Bake for approximately 15-18 minutes. The tops of your cookies should no longer be shiny; as your cookies contain pumpkin, they will not get as much colour as a traditional cookie.
Allow your cookies to cool in their pan for about 5 minutes before you attempt to move them; your cookies are very delicate while hot, and if you try to move them too soon, they will fall apart. After 5 minutes, transfer cookies to wire racks to cool completely.
Pumpkin Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 3 large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 1 1/2 cups pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350F and line two baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves in a large bowl.
- Beat eggs and sugar in stand mixer until smooth and lightened, about 1 minute.
- Mix in oil, pumpkin puree, and vanilla until combined.
- Add dry ingredients on low speed until almost combined, then mix in chocolate chips just until incorporated.
- Drop 1/4-cup portions of dough 3 inches apart on baking sheets.
- Press extra chocolate chips into tops if desired.
- Bake 15-18 minutes until puffy and tops are no longer shiny.
- Let cool on baking sheet for 5 minutes before moving.
