Ingredients

• 2 cups (250g) all-purpose flour (spoon and level to measure flour)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 0.5 tsp salt
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) packed light-brown sugar
• 1/2 cup (120ml) vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (240g) canned pumpkin puree
• 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for about 20 seconds. Set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the granulated sugar, brown sugar, and vegetable oil until blended.
4. Add the egg and vanilla extract, mixing until incorporated. Blend in the pumpkin puree.
5. With the mixer running on low speed, gradually add the flour mixture, mixing only until almost combined. Scrape down the sides of the bowl as needed. The batter will be fairly wet.
6. Using a rubber spatula, fold in the chocolate chips until they are evenly distributed throughout the batter.
7. Scoop 2 tablespoons of dough at a time (using a medium cookie scoop or two spoons) onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake for 11–13 minutes, or until the cookies are nearly set.
9. Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
10. Store the cookies in a single layer inside an airtight container. They develop an even softer texture after resting in the container for a few hours.

• Use canned pumpkin puree for the most reliable results.
• If preferred, replace the individual spices with 2 1/2 teaspoons pumpkin pie spice. You can also increase the spices to taste—I usually like to use 2 teaspoons of cinnamon.