Pumpkin Chocolate Chip Cookies (Inspired by Harmons)


    • 15 ounce can Pumpkin Puree
    • 1/2 cup Oil, Canola or Vegetable
    • 1 1/2 cup Sugar, Granulated
    • 2 teaspoon Vanilla, Extract or Paste
    • 2 1/2 cup Flour, Cake
    • 3 teaspoon Pumpkin Pie Spice
    • 1 1/2 teaspoon Baking Powder
    • 1 1/2 teaspoon Baking Soda
    • 1 teaspoon Salt
    • 1/2 teaspoon Cinnamon, ground
    • 1 bag Chocolate Chips, Semi-Sweet


  1. Preheat oven to 375 degrees. Line a large baking sheet with silicone baking mat or parchment paper and set aside.
  2. In bowl of stand mixer (or large mixing bowl), add pumpkin puree, oil, sugar, and vanilla. Mix until combined.
  3. In medium mixing bowl, whisk together all dry ingredients. With mixing speed on low, gradually add the dry ingredients to wet ingredients. Mix until combined.
  4. Use a standard size cookie scoop (#40 or 1.5 tablespoons) and scoop the dough onto the baking sheet. Place in oven and bake for 14-16 minutes, or until they are firm with a little bounce-back when touched.
  5. Remove from oven and allow to cool for approximately 5 minutes on the sheet before transferring the the cookies to a wire rack to cool completely. Cookies may be stored for up to a week in an air-tight container.