These are the absolute BEST Pumpkin Chocolate Chip Cookies! Soft, moist and loaded with fresh pumpkin flavor and sweet chocolate chips. This is one of my most requested recipes and gets rave reviews every time!
1teaspoonpumpkin pie spice, add an extra teaspoon if you like extra spice
½teaspoonfine sea salt
1-2cupschocolate chips , I like to mix semi-sweet and milk chocolate, plus more for topping
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
In a large bowl, stir together pumpkin, sugar, vegetable oil, vanilla and egg until smooth. In a small bowl, dissolve the baking soda in milk and stir into the wet ingredients.
In a separate large bowl, mix the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Stir the flour mixture into the pumpkin mixture just until you see a a few flour streaks. Fold in chocolate chips until just combined. Do not overmix.
Using a medium cookie scoop or a spoon, drop cookies about 2 inches apart on the baking sheet. Add a few extra chocolate chips to the tops, if desired. Bake 10 to 13 minutes, or until a toothpick inserted in the center comes out clean and the bottoms are lightly brown. Check 1 and bake 1 to 2 more minutes if the center is not quite done.
Let cool 5 minutes before transferring to a cooling rack to cool completely.
Storage:Store in a covered container up to 4 days or freeze up to 3 months. These cookies taste best cooled and taste even better the next day. The longer they sit the more the flavor comes out.