Ingredients
- 1 cup unsalted butter (at room temperature)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin purée, egg, and vanilla extract until all incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the semisweet chocolate chips gently to distribute evenly.
- Use a cookie scoop or tablespoon to drop rounded dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden. The centers might look slightly underbaked—but that’s okay, as they’ll firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For extra chewiness, chill the dough for at least 30 minutes before baking. Lining the baking sheet with parchment paper prevents sticking and makes cleanup simpler.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian