Ingredients
Scale
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pure pumpkin puree
- 1 cup semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- Using a stand mixer, beat the softened butter, granulated sugar, and brown sugar until creamy and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until well incorporated. Stir in the pumpkin puree until combined.
- Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined. Fold in the chocolate chips with a spatula.
- Cover the dough and refrigerate for at least 30 minutes to enhance flavor and shape.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a cookie scoop, portion the dough onto the baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes until the edges are golden. Remove and cool on a wire rack before serving.
Notes
- Chilling the dough helps cookies hold shape and intensifies flavor.
- For a vegan version, substitute butter with coconut oil and egg with flaxseed egg.
- Optional: sprinkle sea salt on top or add chopped nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg