Ingredients

  • 1 cup Pumpkin Puree
  • ½ cup Butter
  • ½ cup Vegetable Oil
  • 1 cup Sugar
  • 1 Egg
  • ½ tsp. Vanilla Extract
  • 1 tsp. Baking Soda
  • ½ tsp. Ground Cinnamon
  • ¼ tsp. Ground Ginger
  • ¼ tsp. Ground Nutmeg
  • ¼ tsp. ground allspice and/or Whole Clove
  • 2 tsp. Baking Powder
  • ½ tsp. Kosher Salt
  • 2 cups All-Purpose Flour
  • 1½ cups semisweet Chocolate Chips, plus more to sprinkle over the tops of the cookies
Instructions

  1. Place the pumpkin puree, oil/butter, sugar, egg and vanilla extract in a large bowl. Mix until well combined.
  2. Add the baking soda, spices, baking powder, salt and flour to the bowl. Stir until just combined.
  3. Fold in the chocolate chips.
  4. Cover the bowl and chill the dough for at least one hour, or up to 8 hours.
  5. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
  6. Place 2 tablespoons of batter onto the baking sheet at a time, keeping the cookies 2 inches apart. Press a few chocolate chips into the top of each cookie.
  7. Bake for 8-12 minutes or until tops are set and edges are light golden brown.
  8. Let sit 5 minutes, then transfer the cookies to a cooling rack. Repeat the process with the remaining batter.
  9. Serve immediately, or store in an airtight container for up to 3 days.