Ingredients

The following ingredients have 4 Servings
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil (, can sub with canola oil)
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice (, add an extra teaspoon if you like extra spice)
  • 1/2 teaspoon fine sea salt
  • 1-2 cups chocolate chips (, I like to mix semi-sweet and milk chocolate, plus more for topping)

Instruction

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
  • In a large bowl, stir together pumpkin, sugar, vegetable oil, vanilla and egg until smooth. In a small bowl, dissolve the baking soda in milk and stir into the wet ingredients.
  • In a separate large bowl, mix the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Stir the flour mixture into the pumpkin mixture just until you see a a few flour streaks. Fold in chocolate chips until just combined. Do not overmix.
  • Using a medium cookie scoop or a spoon, drop cookies about 2 inches apart on the baking sheet. Add a few extra chocolate chips to the tops, if desired. Bake 10 to 13 minutes, or until a toothpick inserted in the center comes out clean and the bottoms are lightly brown. Check 1 and bake 1 to 2 more minutes if the center is not quite done.
  • Let cool 5 minutes before transferring to a cooling rack to cool completely.