Ingredients
- 2 cups all‑purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups chocolate chips (semi‑sweet or milk chocolate)
This ingredient list lines up closely with many super‑soft pumpkin chocolate chip cookie recipes that use oil, pumpkin, and mixed sugars for a pillowy cookie.
Step‑by‑step instructions
Make the batter
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats, a standard step for soft pumpkin cookies to prevent sticking and over‑browning.
In a large bowl, sift or whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Sifting the dry ingredients helps distribute leaveners evenly, which is important for cakey cookies like these.
In a separate bowl, whisk the pumpkin puree, vegetable oil, granulated sugar, brown sugar, egg, and vanilla extract until smooth. Combining wet ingredients fully before adding flour is a common technique in pumpkin cookie recipes to avoid overmixing once the flour goes in.
Pour the wet ingredients into the dry ingredients and whisk or stir until no dry flour streaks remain and the batter is thick and sticky. Fold in the chocolate chips until evenly dispersed.
Scoop and bake
Using a cookie scoop or two spoons, drop about 2 tablespoons of batter per cookie onto the prepared baking sheets, leaving at least 2 inches of space between portions to allow gentle spreading.
Bake for 12–15 minutes, depending on size, until the tops look set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Most pumpkin chocolate chip cookie recipes at 375°F use this time range and “no longer glossy on top” cue.
Let the cookies cool on the baking sheet for about 2 minutes, then transfer them to a wire rack to cool completely.
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