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Pumpkin Chocolate Chip Cookies

Unlike most cookies, these have a soft, cake-like texture. The dough is very wet, almost like a thick batter, because it uses oil instead of butter and a full cup of pumpkin puree. They are large, pillowy, and spiced with cinnamon, nutmeg, and cloves.
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Prep Time: 15 minutes
Cook Time: 18 minutes
Cooling Time: 5 minutes
Total Time: 38 minutes

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.

Notes

Dough will be very soft and sticky. Cookies won't brown like typical cookies due to pumpkin content.
Tried this recipe?Leave a comment below & let me know!