Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy for about 2-3 minutes.
- Add the egg, pumpkin puree, and vanilla extract to the creamed mixture, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
- Gently fold in the chocolate chips with a spatula or wooden spoon.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are set and lightly golden while the centers are still soft. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 70mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 0.5mgCalcium: 20mgIron: 0.5mg
Notes
For extra flavor, toast your spices in a dry skillet before adding them to the flour.
Store cookies in an airtight container at room temperature with a piece of bread to keep them soft for 4-5 days.
These cookies can be frozen; either freeze the baked cookies or the unbaked dough balls. Bake from frozen, adding 1-2 minutes to the baking time.
Feel free to substitute the pumpkin puree with sweet potato puree or use different types of chocolate for variation.
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