Pumpkin Chocolate Chip Cookies

By PineyCook

Ingredients

• 2 cups (284g) all-purpose flour
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup (110g) granulated sugar
• 1/2 cup (110g) packed light-brown sugar
• 1/2 cup (120ml) vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (240g) canned pumpkin puree
• 3/4 cup (130g) semi-sweet chocolate chips
• 3/4 cup (130g) milk chocolate chips

Details

Adapted from cookingclassy.com

Preparation

Step 1

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined. Mix in egg and vanilla then blend in pumpkin puree. With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet). With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with Silcone liners or parchment paper, spacing cookies two inches apart. Bake in preheated oven about 12 minutes until cookies are nearly set (you don't want to pull them out before they are done or they'll taste raw, not a cookie you want to under-bake. The top layer of the cookie should be cooked through). Allow to cool several minutes before transferring to a wire rack to cool. Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout).