Ingredients:

  • 1 cup (240ml) Pumpkin Puree
  • ½ cup (113g) Unsalted Butter, softened
  • ¾ cup (150g) Granulated Sugar
  • ¾ cup (150g) Packed Brown Sugar
  • 1 Large Egg
  • 1 teaspoon (5ml) Vanilla Extract
  • 2 ¼ cups (281g) All-Purpose Flour
  • 1 teaspoon (5g) Baking Soda
  • 1 teaspoon (3g) Ground Cinnamon
  • ½ teaspoon (1.5g) Ground Nutmeg
  • ¼ teaspoon (0.75g) Ground Ginger
  • ¼ teaspoon (1.5g) Salt
  • 2 cups (340g) Semi-Sweet Chocolate Chips

Instructions:

  1. Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
  6. Fold in the chocolate chips until evenly distributed.
  7. Drop rounded tablespoons of dough onto the prepared cookie sheets, leaving space between each cookie.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.