Ingredients
Scale
- Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- Dry Ingredients
- 2 and 1/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Mix-Ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
Instructions
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Make the dough: In a large bowl, beat the butter and sugars together until creamy and smooth. Add the pumpkin puree and vanilla, mixing until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
- Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 11-12 minutes, or until the cookies are set around the edges.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 1 week.
Notes
For best results, use canned pumpkin puree rather than pumpkin pie filling. Cookies will be soft and chewy on the inside and slightly crisp on the outside.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180 kcal
- Sugar: 15g
- Fat: 8g
- Carbohydrates: 25g
- Protein: 3g