These cake-like pumpkin chocolate chip cookies are soft and light–almost like muffin tops!
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon + 1 1/2 teaspoons pumpkin pie spice
1/2 cup neutral-flavored cooking oil (like canola or peanut)
1 c. dark brown sugar
1/2 cup white sugar
1 1/2 cups pumpkin puree (almost a whole 15-ounce can; see notes for how to use the remaining 1/2 cup)
1 teaspoon vanilla extract
1 10-12 ounce bag chocolate chips
Line baking sheets with parchment paper. Preheat oven to 350.
Lightly spoon the flour into the measuring cup and level with a knife. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined. Add chocolate chips and mix until combined.
Using a 1 tablespoon scoop, drop the batter onto a baking sheet, leaving about 1″ between the batter (I got 12 per standard cookie sheet). The cookies will not spread much and will basically be the same shape you scoop them in, so if beautify is important to you, keep in mind they’ll look the same way coming out of the oven as they did going in.
Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean (I cook mine closer to 13-14 minutes). Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack.
Try using the leftover pumpkin in this pumpkin pie milkshake, freeze it for later, or keep it on hand to give your dog. Seriously, pumpkin helps with all sorts of canine digestive problems–I have cans and cans of it permanently stocked in my cupboards just for this!