- Total: 55 min
- Active: 15 min
- Yield:about 4 dozen cookies
2 1/2 cups all-purpose flour (see Cook’s Note)
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs
1 cup canned pure pumpkin puree
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips
- Preheat the oven to 350 degrees F and line two baking sheets with parchment.
- Whisk the flour, pumpkin pie spice, baking powder, and salt together in a medium bowl.
- Add the butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. Add the pumpkin puree and vanilla and beat until combined.
- With the mixer on low speed, gradually add the flour mixture and mix until just combined. Add the chocolate chips and stir to combine.
- Scoop heaping tablespoons of dough onto each prepared baking sheet, about 2 inches apart. Flatten each mound into a 2 1/2-inch round with slightly wet hands. The cookies will not spread much during baking.
- Bake until the cookies are set and lightly golden around the edges, 15 to 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely.
- When the baking sheets have cooled completely, repeat with the remaining dough to bake more cookies. Store in an airtight container for up to a week.
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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