Make Ahead

Soft Pumpkin Chocolate Chip Cookies

December 10, 2012
Photo by James Ransom
Author Notes

My variation on these popular fall cookies. —Merrill Stubbs

  • Makes about 3 dozen cookies
Ingredients
  • 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 bittersweet chocolate chips
In This Recipe
Directions
  1. Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients and set aside.
  3. In a large bowl, whisk together the sugar, oil, pumpkin, vanilla, and egg until smooth.
  4. Add the dry ingredients to the wet and stir until just combined, then stir in the chocolate chips. Do not over-mix.
  5. Drop the dough by tablespoonfuls onto the parchment-lined baking sheets, leaving about an 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.
  6. Repeat with the remainder of the batter, re-using the baking sheets once they're cool enough.

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I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.