Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and smooth.
- Add the egg, vanilla extract, and pumpkin puree to the mixture; beat until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until a uniform dough forms.
- Fold in the chocolate chips evenly throughout the dough.
- Use a cookie scoop or your hands to shape the dough into balls and place them on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden brown. Remove from oven and let cool on a wire rack.
Notes
- Use canned pumpkin puree for convenience, but homemade works just as well.
- Chill the dough for about 30 minutes if it feels soft or sticky to make shaping easier.
- Use high-quality chocolate chips for a richer flavor.
- Adjust spices to taste; adding a pinch of allspice enhances warm flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
