Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed brown sugar
  • 1 teaspoon vanilla extract (5ml)
  • 1 large egg (approx. 50g)
  • 1 cup (240g) pumpkin puree
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon ground cinnamon (3g)
  • ½ teaspoon ground nutmeg (1g)
  • ¼ teaspoon salt (1.5g)
  • 1 ½ cups (255g) semi-sweet chocolate chips

Instructions:

  1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the vanilla extract, then the egg, followed by the pumpkin puree. Mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Fold in the chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared baking 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.