Soft Pumpkin Chocolate Chip Cookies

Servings: 7


  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup Ghirardelli bittersweet chocolate chips


  • Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together the dry ingredients and set aside.
  • In a large bowl, whisk together the sugar, oil, pumpkin, vanilla and egg until smooth.
  • Add the dry ingredients to the wet and stir until just combined, then stir in the chocolate chips. Do not over-mix.
  • Drop the dough by tablespoonfuls onto the parchment-lined baking sheets, leaving about two inch between the cookies. Bake for about 12 minutes, until a cake tester inserted in the center of one of the cookies comes out clean. Cool the cookies on the baking sheet on a wire rack for a few minutes, and then remove the cookies with a spatula and finish cooling the directly on the racks.
  • Repeat with the remainder of the batter, re-using the baking sheets once they're cool enough.

Customer Reviews

Write Your Own Review
Only registered users can write reviews. Please Sign in or create an account