Ingredients
Scale
- 1 cup (8 oz) pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 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 cup chocolate chips (semi-sweet or dark chocolate)
- Optional: 1/2 cup chopped nuts (like walnuts or pecans)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in Chocolate Chips: Gently fold in the chocolate chips (and nuts, if using) until evenly distributed.
- Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are just slightly golden. The cookies will continue to firm up as they cool.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Baking Time: 12 minutes
Nutrition
- Calories: 160 kcal
- Fat: 6g
- Carbohydrates: 22g
- Protein: 2g