Pumpkin Chocolate Chip Cookies

🥘 Ingredients

• all-purpose flour
  250 g
• baking powder
  2 tsp
• baking soda
  3/4 tsp
• cinnamon
  1/2 tbsp
• cloves
  1/8 tsp
• egg
  1 large
• ginger
  1/2 tsp
• granulated sugar
  100 g
• light brown sugar
  110 g
• mini semisweet chocolate chips
  255 g
• nutmeg
  1/2 tsp
• pumpkin puree
  240 g
• salt
  1/2 tsp
• vanilla
  1 tsp
• vegetable oil
  99 g

🍳 Cookware

• baking sheets
• silicone baking mats or parchment paper
• mixing bowl
• electric stand mixer
• rubber spatula

1. 1

   Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper .
2. 2

   In a mixing bowl , whisk together all-purpose flour , baking powder , baking soda , cinnamon , nutmeg , ginger , cloves and salt for 20 seconds, set aside.

   all-purpose flour: 250 g, baking powder: 2 tsp, baking soda: 3/4 tsp, cinnamon: 1/2 tbsp, nutmeg: 1/2 tsp, ginger: 1/2 tsp, cloves: 1/8 tsp, salt: 1/2 tsp
3. 3

   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.

   granulated sugar: 100 g, light brown sugar: 110 g, vegetable oil: 99 g
4. 4

   Mix in egg and vanilla then blend in pumpkin puree .

   egg: 1 large, vanilla: 1 tsp, pumpkin puree: 240 g
5. 5

   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).
6. 6

   With a rubber spatula , fold in mini semisweet chocolate chips while folding batter to evenly combined.

   mini semisweet chocolate chips: 255 g
7. 7

   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.
8. 8

   Bake in preheated oven until cookies are nearly set about 11 - ⏱️ 13 minutes .
9. 9

   Allow to cool several minutes before transferring to a wire rack to cool.
10. 10

    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).
11. 11

    Note: 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.