Ingredients
Dry Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
Wet Ingredients:
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
½ cup pumpkin purée (not pumpkin pie filling)
1 large egg
Add-ins:
1 cup semi-sweet chocolate chips 🍫
Instructions
Whisk the Dry Ingredients:
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.Cream Butter and Sugars:
In a large mixing bowl, beat butter, brown sugar, and granulated sugar until fluffy. Add the egg, pumpkin purée, and vanilla extract. Mix until smooth.Combine Wet and Dry:
Gradually mix dry ingredients into the wet mixture. Stir until just combined. Fold in the chocolate chips. 🍫Chill and Bake:
Cover and refrigerate the dough for 30 minutes.
Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
Scoop tablespoon-sized dough balls and bake 10–12 minutes or until edges are lightly golden.
Cool & Enjoy:
Let cookies rest for 5 minutes on the baking sheet before transferring to a rack. Serve warm and enjoy! ☕🍪
Notes
Chill the dough it prevents spreading and enhances texture.
Substitute white chocolate chips for a sweeter version.
Sprinkle sea salt on top before baking for extra flavor contrast.
Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 12 g
- Sodium: 78 mg
- Fat: 6.5 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 22 mg