Have you ever gotten the pumpkin chocolate chip cookies from the grocery store? They are big and moist and delicious! I saw them for the first time in Utah about 5 years ago and have been addicted ever since! I set out to find a recipe that was as close to those cookies as I could get. I found a great recipe from a blog called Joy the Baker that I adapted slightly to fit my own preferences. Results: amazing pumpkin-y chocolate chip gooyness!!! This recipe makes super moist, cake-like cookies that are not too sweet, and have just the right amount of spice! Enjoy…I know I am!! 😀

Pumpkin Chocolate Chip Cookies

2 Cups flour
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1-1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 ground cloves
(or sub all spices with 1-1/2 tsp pumpkin pie spice mix)
2 eggs
1 C. sugar
1/2 C. canola oil
1-1/2 C. Canned pumpkin (NOT “pumpkin pie filling”- there is a difference!)
1 tsp vanilla extract
1-1/2 C. bittersweet chocolate chips (the darker the better, but at least 60% cacao)

Preheat oven to 325º. Use some cooking spray to LIGHTLY grease 2 baking sheets (even for non-stick, this is a must!) You may also line 2 cookie sheets with parchment paper and lightly spray the paper. 

In a medium bowl, mix the flour, baking powder, spices, baking soda, and salt and set aside. Using a large mixing bowl and an electric mixer, mix the eggs and sugar until it smooths out and lightens slightly. Using a low speed setting, mix in the oil, pumpkin, and vanilla. Mix well. Add in the flour mixture in 2-3 small batches, mixing well after each. Mix in the chocolate chips. 

Your dough will be pretty gooey. It’s not going to be a chunky dough like you would normally see with chocolate chip cookies, and this is totally normal!

Use a tablespoon to drop mounds of dough onto your baking sheets. These cookies will flatten and spread, so make sure not to use too big of a scoop, and place them far enough apart. 

These bake best one sheet at a time, but you could do 2 sheets if you switch oven racks half way through cooking. Bake about 16-20 minutes, until the tops firm up and a toothpick inserted in the center comes back clean. Mine are about perfect after 18 minutes, but it really depends on how big your cookies are, so just keep an eye on them and take them out when the tops firm up. Let them sit on the sheet for about 5 minutes before removing them to a cooling rack to cool. The waiting 5 minutes will ensure they come off in one piece and don’t stick. 

Have fun trying to wait till they are cool before digging in! These are the perfect cookies for this time of year! It’s like pumpkin pie mixed with spice cake and chocolate chips…so good!!