Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 egg
- 1 ½ cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- In a separate bowl, beat butter and sugar together until creamy. Add pumpkin puree, vanilla extract, and egg, mixing well.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Add Nuts: Stir in chopped walnuts or pecans for extra texture.
- Pumpkin Spice Drizzle: Drizzle with cream cheese glaze or melted white chocolate for added sweetness.
- Vegan Version: Swap dairy butter for plant-based butter and use a flax egg for an egg substitute.
- Darker Chocolate Chips: Use dark chocolate chips for a more intense flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Fall Baking, Cookies
- Method: Baking
- Cuisine: American, Fall Recipes
- Diet: Vegetarian
