Pumpkin Chocolate Chip Cookies That Stay Soft for Days
Soft, pumpkin-spiced cookies loaded with melty chocolate chips—your new fall favorite.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1 cup canned pumpkin puree
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- 1. Preheat oven to 350°F. Line baking sheets with silicone mats or parchment paper.
- 2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- 3. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, blend granulated sugar, brown sugar, and vegetable oil until combined.
- 4. Mix in the egg and vanilla bean paste. Add pumpkin puree and blend until smooth.
- 5. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined; do not overmix.
- 6. Fold in the chocolate chips with a spatula.
- 7. Drop dough by 2-tablespoonfuls onto prepared baking sheets, spacing cookies 2 inches apart.
- 8. Bake for 11 to 13 minutes, until cookies are nearly set and lightly golden.
- 9. Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- 10. Store in a single layer in an airtight container; cookies soften further after a few hours.
Notes
Use canned pumpkin puree, not pumpkin pie filling, for best results.
Substitute 2 1/2 teaspoons pumpkin pie spice for the individual spices if desired.
For extra flavor, add 2 teaspoons cinnamon instead of 1 1/2.
Cookies will be soft and cakey; this is normal.