Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 1/2 cups brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup semi-sweet or dark chocolate chips
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, eggs, and vanilla to the bowl. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips (and nuts if using) until evenly distributed.
- Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set and the centers still appear soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes before baking for an even chewier texture. Monitor baking time closely to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian