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Recipe by QTCinderella: Pumpkin Cookies Bake A long

Ingredients

• Pumpkin purée: 1 can (425 g)
• Granulated sugar: 1½ cups (300 g)
• Canola or vegetable oil: ½ cup + 2 tbsp (150 ml)
• Vanilla extract: 2 teaspoons (10 ml)
• Cake flour or all-purpose flour: 2½ cups (310 g)
• Pumpkin pie spice: 5 teaspoons (5 g)
• Cinnamon: 1 teaspoon (2.5 g)
• Baking powder: 1½ teaspoons (7.5 g)
• Baking soda: 1½ teaspoons (7.5 g)
• Kosher sea salt: 1 teaspoon (5 g)
• Mini semi-sweet chocolate chips: 1¼ cups (225 g)

Tools Needed

• Baking sheets
• Parchment paper (optional)
• Mixing bowls
• Electric mixer, hand mixer, or whisk
• Measuring cups and spoons
• Cookie scoop or large spoon
• Cooling rack (optional)

Notes

• Cookies are soft and tender, not crispy
• Mini chocolate chips give better distribution
• Patting the pumpkin dry is key for proper texture

Instructions

1. Prep

• Preheat oven to 375°F (190°C)
• Line baking sheets with parchment paper if desired

2. Pat Dry the Pumpkin

• Place pumpkin purée in a bowl
• Pat dry with paper towels
• Stir and blot again until the purée feels thicker
• This helps prevent overly cakey cookies

3. Mix Wet Ingredients

In a large bowl:

1. Add sugar to pumpkin purée
2. Mix until smooth
3. Add oil
4. Add vanilla extract
5. Mix until glossy and fully combined

4. Mix Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Pumpkin pie spice
• Cinnamon
• Salt
• Baking soda
• Baking powder

Whisk well to evenly distribute spices and leavening.

5. Combine Wet and Dry

1. Add ½ of the dry mixture to the wet ingredients
2. Mix until just combined
3. Add remaining dry ingredients
4. Mix gently until no dry flour remains

Do not overmix.

6. Add Chocolate Chips

• Add chocolate chips
• Fold gently with a spatula until evenly distributed

7. Scoop and Bake

• Scoop dough onto baking sheets, spacing cookies 2 inches apart
• Bake at 375°F for 15 minutes
• Cookies are done when edges are set and tops look matte

8. Cool

• Let cookies cool on baking sheets for 5 minutes
• Transfer to cooling rack if desired
• Cookies will firm slightly as they cool while staying soft inside