Ingredients
Scale
- 1 cup unsalted butter
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 1/2 cups chocolate chips
Instructions
- Brown the butter in a saucepan over medium heat, then let it cool slightly.
- In a large bowl, mix pumpkin puree, brown sugar, granulated sugar, egg, and vanilla.
- Stir in the browned butter.
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Fold in chocolate chips.
- Drop dough by tablespoonfuls onto a baking sheet.
- Bake at 350°F for 10-12 minutes.
- Let cookies cool on the baking sheet for 5 minutes before transferring.
Notes
- Use room-temperature pumpkin puree for even mixing.
- Do not overmix the dough to keep cookies soft.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg