Ingredients
Scale
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter, white sugar, and brown sugar until light and fluffy.
- Add pumpkin puree and egg, mixing until combined.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices. Gradually add dry ingredients to wet, mixing until just combined.
- Fold in chocolate chips.
- Scoop dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers are slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For extra flavor, chill dough for 30 minutes before baking.
- Sprinkle a pinch of sea salt on top of warm cookies for a professional touch.
- Add nuts or dried fruit for texture and variety.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 24
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg