Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the butter and sugars in a large bowl until light and fluffy. Use an electric mixer for best results.
- Add the pumpkin, egg, and vanilla. Beat until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips evenly.
- Drop by rounded tablespoons onto the prepared baking sheets. Leave space between each.
- Bake for 10-12 minutes, or until the edges are set and the centers look just barely done.
- Cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Chill the dough for 30 minutes if you want puffier cookies.
- Use dark chocolate chips for a richer bite.
- Add chopped walnuts or pecans for extra crunch.
- Sprinkle a little sea salt on top before baking for contrast.