• 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 2 ½ tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/2 cup vegetable or canola oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin puree
  • 1 1/2 cups chocolate chips


  1. Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. 
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend granulated sugar, brown sugar and vegetable oil until combined. 
  4. Add in the egg and vanilla and blend in pumpkin puree. 
  5. With mixer on low speed, slowly add in flour mixture and mix until just combined, scraping down the sides of the bowl as needed.
  6. Fold in chocolate chips 
  7. Drop dough, about 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with parchment paper.  Space cookies about two inches apart. 
  8. Bake 11 – 13 minutes, until cookies are set.
  9. Allow to cool several minutes before transferring to a wire rack to cool. 
  10. Store in a single layer in an airtight container.  

****Instead of cooking all of the cookies at once, use the cookie dough scooper and drop dough on parchment paper and freeze.  Once dough is frozen, transfer frozen dough to a plastic bag and pull out ohe freezer as needed. These cookies don’t last too long at my house, so this helps space them out over a couple weeks.  I usually cook 6 at a time.