Ingredients
Scale
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Mix Wet Ingredients:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract, then mix in the pumpkin puree until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine Mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips.
- Scoop and Bake:
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Cool and Serve:
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
Nutrition
- Serving Size: 24 cookies
- Calories: 140 kcal
- Fat: 6g
- Carbohydrates: 21g
- Protein: 2g