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
Make the Cookie Dough
Preheat your oven to 350F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium speed for about a minute, until the mixture is smooth and has lightened in color.
Add the oil, pumpkin puree, and vanilla. Mix until everything is well combined. The mixture will be quite thin.
With the mixer on low speed, add the dry ingredients and mix until almost combined. Before the last streaks of flour disappear, add the chocolate chips and mix on low until just incorporated. Do not overmix. The dough will be very soft and sticky.
Portion and Bake
Use a large cookie scoop or a 1/4-cup measure to drop mounds of dough onto the prepared baking sheets, placing them about 3 inches apart. You should get about 6 cookies per sheet.
This is a good time to press a few extra chocolate chips into the tops of the dough for a better final appearance.
Bake for ~15-18 minutes. The cookies will puff up and the tops will no longer look shiny. Because of the pumpkin, they won’t brown like a typical cookie.
Let the cookies cool on the baking sheet for at least 5 minutes. They are very delicate when hot and will fall apart if you try to move them too soon. After
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.
