Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup canned pumpkin puree
- 1 tsp vanilla
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- 1. Preheat oven to 350 degrees F and line baking sheets with parchment paper.
- 2. In a large bowl, cream together the butter and sugar until light and fluffy.
- 3. Mix in the pumpkin and vanilla.
- 4. In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- 5. Gradually mix the dry ingredients into the wet ingredients.
- 6. Fold in the chocolate chips.
- 7. Drop spoonfuls of dough onto prepared baking sheets.
- 8. Bake for 10-12 minutes or until edges are set.
- 9. Cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days. These cookies freeze well.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 156
- Sugar: 14g
- Fat: 7g
- Carbohydrates: 22g
- Protein: 2g