Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup fresh pumpkin puree ((canned is okay too))
  • 7.5 oz by weight all-purpose flour (1.5 cups if measuring)
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup semisweet chocolate chips

Instruction

  • Preheat the oven to 350 degrees F. , and line a cookie sheet with parchment paper.
  • Using a handheld or stand mixer, cream together the butter and both sugars for about 60 seconds, until combined.
  • Beat in the egg, and once that has been incorporated, beat in the vanilla and pumpkin puree until combined.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to combine.
  • Add this spiced flour mixture to the wet ingredients, and mix until all of the flour streaks are almost gone.
  • Mix in the chocolate chips. At this point there should be no more flour streaks, but take care not to overmix the cookie dough.
  • Use a large cookie scoop to portion little heaps of cookie dough onto your baking sheet (I had 12).
  • Bake for 15 minutes, until the cookie dough is no longer raw, then let cool on a wire rack. Enjoy!