Yields: About 3 dozen cookies
Prep Time: 20 minutes
Chill Time: 30 minutes (minimum)
Bake Time: 12-14 minutes
Ingredients:
- 1 and 1/2 cups (188g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 cup (240g) canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (255g) semi-sweet chocolate chips
Instructions
- Prep: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Whisk dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- Cream butter and sugars: In a large bowl, beat together the melted butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Incorporate wet ingredients: Beat in the egg, then add the pumpkin puree and vanilla extract. Mix until fully combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in chocolate chips: Gently fold in the chocolate chips.
- Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 3 days. Chilling is essential to prevent the cookies from spreading too much.
- Scoop and bake: Scoop rounded tablespoons of dough (a cookie scoop works great) and place on the prepared baking sheets, leaving about 2 inches between cookies. Bake for 12-14 minutes, or until edges are set and the centers are still slightly soft.
- Cool and enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Tips
- Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Room temperature ingredients: For best results, allow the egg and butter to sit at room temperature for a short time before using.
- Spice: Feel free to adjust the spices to your liking. You can also use 1 1/2 teaspoons of pre-made pumpkin pie spice instead of the individual spices.
- Chilling time: The longer you chill the dough, the thicker the cookies will be. For extra thickness, chill overnight!
- Chocolate: Try different chocolate chips (milk chocolate, dark chocolate) or even chopped nuts for variations.
