- 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
- Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.
- In a mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend granulated sugar, brown sugar and vegetable oil until combined.
- Add in the egg and vanilla and blend in pumpkin puree.
- With mixer on low speed, slowly add in flour mixture and mix until just combined, scraping down the sides of the bowl as needed.
- Fold in chocolate chips
- 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.
- Bake 11 – 13 minutes, until cookies are set.
- Allow to cool several minutes before transferring to a wire rack to cool.
- 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.