Description
A recipe for soft and chewy cookies featuring pumpkin puree and chocolate chips.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Mix in the pumpkin puree until just combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Stir in the chocolate chips by hand.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- You can substitute milk chocolate chips if you prefer a sweeter cookie.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 90
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: pumpkin cookies, chocolate chip cookies, fall baking, spiced cookies, soft cookies