Pumpkin Chocolate Chip Cookies
Soft and Cakey Pumpkin Chocolate Chip Cookies loaded with semi-sweet chocolate chips. Thick, spiced and super easy to make! The perfect cookie for Fall!
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup canola oil
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
Add flour, baking soda, salt, cinnamon, ground ginger, nutmeg and ground cloves to a medium bowl. Whisk to combine and set aside.
Add oil and both sugars to a stand mixer with the paddle attachment. Blend until combined. Add in egg, vanilla and pumpkin.
Slowly add in the dry ingredients in two parts. Make sure to scrape the sides of the bowl.
Fold in chocolate chips.
Portion out cookies, (about 2 tablespoons a cookie) onto a silicon lined baking sheet. Space cookies 2 inches apart.
Place in the oven and bake for 12 minutes. If you pull out cookies before that they will be undercooked and raw on the inside.
Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.
Store in an airtight container.