Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In another bowl, combine granulated sugar, brown sugar, oil, egg, and vanilla. Whisk until smooth.
- Gently stir in the pumpkin puree until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Fold in chocolate chips until evenly distributed.
- Drop rounded balls of dough onto baking sheets, leaving space between each.
- Bake for 11-13 minutes until edges are golden. Allow to cool on sheets for 5 minutes.
- Transfer to a wire rack to cool completely.
Nutrition
Notes
Store cookies in an airtight container for up to 5 days. They can be frozen for longer storage.
