Ingredients

The following ingredients have 36 Servings
  • 1 (15 oz) can pumpkin puree ((1 3/4 cup))
  • 1 1/2 cup granulated sugar
  • 1/2 cup +2 tbsp canola oil (OR vegetable oil)
  • 2 tsp vanilla extract
  • 2 1/2 cup cake flour
  • 2 1/2 tsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp kosher sea salt
  • 1/2 tsp cinnamon
  • 1 1/4 cup mini semisweet chocolate chips

Instruction

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
  • In the bowl of a stand mixer (or a large mixing bowl using a hand mixer), add the pumpkin puree, sugar, oil, and vanilla. Mix until combined, about 30 seconds.
  • In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. With mixing speed on low, gradually add the dry ingredients. Mix until combined.
  • Using a large spatula or wooden spoon, fold in the mini chocolate chips.
  • Using a standard size cookie scoop, scoop the dough onto the prepared baking sheet. Place in the oven and bake for 14-16 minutes or until they are firm and start to turn brown on the edges.
  • Remove and allow to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely. Do not store until cookies have cooled for at least 30 minutes at room temperature.