Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup brown sugar (packed)
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and a pinch of salt.
- In another bowl, cream together softened butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract, then mix in pumpkin puree until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Drop rounded tablespoons onto the prepared baking sheet and bake for 12-15 minutes or until edges are golden but centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 120
- Sugar: 9g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg