Instructions

• Preheat the oven to 375°F. Line baking sheets with parchment paper or a silicone baking mat and set aside.
• In the bowl of a stand mixer (or a large mixing bowl), combine 3 cups granulated sugar, the 129-ounce can pure pumpkin, 1 cup butter (melted), and 1 teaspoon vanilla. Mix on medium speed until smooth.
• Add 2 eggs and beat 1–2 minutes until fully incorporated and the mixture is smooth.
• In a small bowl, whisk together 4 tablespoons pumpkin pie spice, 6 teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon kosher salt.
• Add the dry spice/leavening mixture to the wet ingredients and mix until combined.
• Add 5 cups all-purpose flour in three additions: first 2 cups, mix until incorporated; then 2 more cups, mix until incorporated; then the final 1 cup, mixing until just combined. Scrape the bowl as needed.
• Add the contents of the 112-ounce bag semi-sweet chocolate chips and mix briefly until the chips are evenly distributed (do not overmix).
• Drop rounded 1/4-cup scoops of dough onto the prepared baking sheets about 2 inches apart (use a 1/4-cup scoop or an 18/8 cookie scoop if available).
• Bake for 12–15 minutes, until the edges are set and the centers are still slightly soft.
• Cool the cookies on the baking sheet for 2–3 minutes, then transfer them to a wire cooling rack to cool completely.