💡 Baker’s Notes 🍁 These cookies are soft and cakey thanks to the pumpkin. 🍫 Adding a few extra chocolate chips on top before baking makes them look bakery-worthy. 📦 Store in an airtight container for 3–4 days or refrigerate for up to 1 week. ❄️ Freeze for up to 3 months.

✨ Soft, fluffy pumpkin cookies loaded with melty chocolate chips—the perfect cozy fall treat!

🍽️ Yield: 24 cookies
⏱️ Prep Time: 10 minutes (+ 20 minutes resting)
🔥 Bake Time: 10 minutes
🕒 Total Time: 40 minutes

🛒 Ingredients

🤍 1 cup sugar
🌾 2 cups all-purpose flour
🥄 2 tsp baking powder
🥄 1 tsp baking soda
🍂 2 tsp ground cinnamon
🧂 ˝ tsp salt
🥚 1 egg
🌼 1 tsp vanilla extract
🫒 ˝ cup vegetable oil
🎃 1 cup canned pumpkin
🍫 8 oz semi-sweet chocolate chips (plus a few extra for topping!)

👩‍🍳 Directions

1. 🥣 In a medium bowl, whisk together the sugar, flour, baking powder, baking soda, cinnamon, and salt.
2. 🎃 In a large bowl, whisk together the egg, vanilla, vegetable oil, and pumpkin until smooth.
3. 🌾 Gradually stir the dry ingredients into the wet ingredients until just combined.
4. 🍫 Fold in the chocolate chips.
5. ⏳ Let the batter rest for 20 minutes.
6. 🔥 Preheat oven to 350°F (175°C) and line or lightly grease a baking sheet.
7. 🍪 Scoop heaping tablespoons of batter onto the baking sheet, leaving about 2 inches between each cookie.
8. 💧 Lightly dampen your fingertips and gently flatten each cookie. Press 3–4 extra chocolate chips on top for that bakery-style look. ✨
9. ⏲️ Bake for 10 minutes, or until the cookies are set.
10. ❄️ Let cool on the baking sheet for a few minutes before transferring to a wire rack.