Pumpkin Chocolate Chip Cookies

Quick Info

Prep: 15m | Cook: 35m | Servings: 30 cookies

🛒 Ingredients

• 2 cups (248g) all-purpose flour (spooned and leveled)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) packed light brown sugar
• 1/2 cup butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (240g) canned pumpkin puree
• 1 1/2 cups (255g) semi-sweet chocolate chips

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🍳 Equipment

• Stand mixer with paddle attachment
• Baking sheets
• Silicone baking mats or parchment paper
• Medium cookie scoop (2 tbsp)
• Wire cooling rack

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📋 Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt for 20 seconds; set aside.
3. In a stand mixer fitted with the paddle attachment, beat granulated sugar, brown sugar, and softened butter until combined.
4. Blend in egg and vanilla, then mix in pumpkin puree.
5. With the mixer on low speed, slowly add the flour mixture just until combined, scraping down bowl sides (dough will be wet).
6. Fold in chocolate chips using a rubber spatula.
7. Drop dough 2 tablespoons at a time onto prepared baking sheets, spaced 2 inches apart.
8. Bake for 11–13 minutes until cookies are nearly set.
9. Cool for several minutes on the pan, then transfer to a wire rack.

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💡 Notes & Variations

• 2 1/2 tsp pumpkin pie spice can replace the cinnamon, ginger, nutmeg, and cloves combination.
• Store in an airtight container for a few hours before serving; resting softens the texture completely throughout.

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