Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup pumpkin puree
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and pumpkin puree, blending until incorporated.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt, then gradually mix into the wet mixture.
- Fold in the chocolate chips evenly into the batter.
- Drop heaping tablespoons of dough onto the baking sheets, spaced about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden and centers are slightly underbaked.
- Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian