Pumpkin Chocolate Chip Cookies
- 250 g all-purpose flour
- 2 tsp baking powder
- 0.75 tsp baking soda
- 1.5 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp ginger
- 0.13 tsp cloves
- 0.5 tsp salt
- 100 g granulated sugar
- 110 g light brown sugar
- 99 g vegetable oil
- 1 large egg
- 1 tsp vanilla
- 240 g pumpkin purée
- 255 g mini semisweet chocolate chips
- 1 baking sheets
- 1 silicone baking mats or parchment paper
- 1 mixing bowl
- 1 electric stand mixer
- 1 rubber spatula
Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, light brown sugar and vegetable oil until combined.
Mix in egg and vanilla then blend in pumpkin purée.
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 mini semisweet chocolate chips while folding batter to evenly combined.
Drop dough 2 Tbsp (40 g) (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with silicone liners or parchment paper, spacing cookies two inches apart.
Bake in preheated oven until cookies are nearly set about 11 - 13 minutes.
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).
Substitute 2 1/2 tsp pumpkin pie spice for the spices listed here if that's what you've got. Or feel free to increase spices listed, I usually like to add 2 tsp cinnamon now.