Pumpkin Chocolate Chip Cookies Recipe

Preheat and Prepare: Set your oven to 350°F (175°C). Line your baking trays with silicone mats or parchment paper to prevent sticking and ensure even baking.
Mix the Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk the mixture thoroughly for about 20 seconds to combine and aerate the ingredients. Set aside.
Blend the Sugars and Wet Ingredients: In a stand mixer fitted with the paddle attachment, beat together the granulated sugar, brown sugar, and vegetable oil until the mixture is well-combined and smooth. Add in the egg and vanilla extract, mixing until fully incorporated. Then, blend in the pumpkin puree, ensuring it is well distributed throughout the mixture.
Combine the Dry and Wet Mixtures: On low speed, gradually add the flour mixture to the wet ingredients. Mix just until the batter is almost combined; avoid overmixing. Use a spatula to scrape down the sides of the bowl as needed.
Incorporate the Chocolate Chips: Using a rubber spatula, gently fold in the semi-sweet chocolate chips. Ensure they are evenly distributed throughout the dough. The batter will be quite soft and sticky.
Portion the Dough: Scoop out 2 tablespoons of dough per cookie, using either a medium cookie scoop or two spoons to form the portions. Place the dough balls onto the prepared baking sheets, leaving about two inches of space between each.
Bake: Bake in the preheated oven for approximately 11 to 13 minutes or until the cookies are mostly set. They may appear slightly soft in the center, which is perfect.
Cool and Store: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. For the best texture, store them in a single layer inside an airtight container. Allow them to rest for a few hours to become softer and more flavorful.

Pumpkin Chocolate Chip Cookies Recipe

Ingredients

Instructions