Every year I intend to get my favorite pumpkin recipes on the blog and then my fall ends up being really, really busy. It’s still really, really busy, but I am making this one happen right now!

These are definitely soft, cake-like cookies and they stay very moist. I recommend making just a single batch because they will stick together when stored for awhile. I put parchment paper between the layers too.

The chocolate chips are not absolutely necessary but of course I prefer when they are added.

Pumpkin Chocolate Chip Cookies

1 can pure pumpkin puree, 15oz.
2 large eggs
2 cups granulated sugar
3/4 cup vegetable oil
2 tsp vanilla
2 tsp ground cinnamon
1 tsp baking soda
2 tsp baking powder
2 cups flour
2 cups chocolate chips

Preheat 375 degrees F. Mix pumpkin, eggs, sugar, oil, and vanilla in a large mixing bowl. Sift* flour, cinnamon, baking soda, baking powder, and flour. Add to the pumpkin mixture. Stir in chocolate chips, reserving 1/2 cup. Drop by large spoonfuls (about 2 Tbsp) onto a baking sheet lined with parchment paper, placing the dough about 2” apart. Place additional chocolate chips on top of each cookie. Bake for 10-12 minutes. Cool slightly and transfer from baking sheet to a wire cooling rack.

*Note: Do not skip the sifting part! Baking soda or baking powder clumps will ruin these cookies!