Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup canned pumpkin puree
- 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 bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, beat the softened butter with sugars until fluffy using a stand mixer or hand mixer.
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.
- Using a cookie scoop or spoon, portion the dough onto the prepared baking sheet.
- Bake for 10-12 minutes until edges are golden brown. Let cool on a wire rack before serving.
Notes
- For softer cookies, slightly underbake by 1 minute.
- If dough is too sticky, refrigerate for 30 minutes before baking.
- Feel free to add chopped nuts or raisins for extra texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- 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: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg