1. Preheat the oven and prep your tools.

• Preheat your oven to 350°F (175°C).
• Line your baking sheets with parchment paper.

2. Weigh and prepare the dry ingredients.

• Weigh the flour.
• In a separate bowl, combine flour, baking powder, baking soda, salt, and pumpkin spice.
• Stir together to ensure even distribution.

3. Prep the chocolate chips.

• Measure out the chocolate chips.

4. Start mixing the wet ingredients.

• In the mixing bowl, pour in the oil first to prevent the sugar from sticking.
• Add brown sugar, granulated sugar, and the pumpkin on top.
• If needed, use a spatula to scrape all the pumpkin from the can.

5. Mix the wet ingredients.

• Place the bowl on your stand mixer and start at low speed for 30 seconds to 1 minute with the paddle attachment.
• Gradually increase the speed to medium (speed 4-5 on a KitchenAid) and mix for 5 minutes until the mixture is smooth and airy.

6. Scrape the sides.

• Stop the mixer, lower the bowl, and scrape down the sides and bottom of the bowl.
• Mix again on medium speed for another minute.

7. Add the dry ingredients and chocolate chips.

• Stop the mixer and add the flour mixture and chocolate chips to the wet ingredients.

8. Pulse to avoid flour explosion.

• Return the bowl to the mixer and “pulse” on low: turn the mixer on and off quickly several times to lightly combine the ingredients.
• Once safe, turn the mixer on low and mix until a nice batter forms.
• Mix on medium speed for another 1-2 minutes.

9. Scrape and finish mixing.

• Stop the mixer, scrape the sides and bottom again, and mix for 1 more minute on medium speed.

10. Scoop the cookies.

• Use a 1-1/3 oz scoop (or preferred size) to portion the cookie dough onto the prepared baking sheets.
• Pro tip: Spray the inside of your scoop with non-stick spray to prevent the dough from sticking. Re-spray as needed.

11. Bake the cookies.

• Bake in your preheated oven for 14-15 minutes, or until the cookies are set.
• Adjust baking time depending on the size of your cookies and the accuracy of your oven.

12. Cool and enjoy.

• Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
• Enjoy your soft, spiced pumpkin chocolate chip cookies!