Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree (not pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, beat butter and sugars until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract.
- Gradually add dry ingredients to wet, mixing until combined.
- Fold in chocolate chips.
- Drop spoonfuls of dough onto prepared baking sheets.
- Bake for 10-12 minutes or until edges are set.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
Store in an airtight container for up to 3 days. These cookies freeze well.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 15g
- Fat: 6g
- Carbohydrates: 22g
- Protein: 2g