Ingredients
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin, egg, and vanilla.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the pumpkin mixture, stirring until combined.
- Stir in the chocolate chips. Drop the dough by rounded tablespoons onto the prepared baking sheets.
- Bake for 12 to 15 minutes, or until golden brown. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Interesting Facts
- Pumpkin is a good source of fiber, vitamins, and minerals.
- Chocolate chips can be substituted for other types of chips, such as butterscotch or peanut butter chips.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
