Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (at room tep)
  • 1 cup granulated white sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 3 cups flour
  • 2 teaspoons baking soda
  • ½ teaspoons salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 cups chocolate chips (I used dark chocolate)

Instruction

  • Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or a silicone mat. Set aside.
  • In a large bowl, add the softened butter and beat until smooth.
  • Add in the white and brown sugars, while beating, until light and fluffy.
  • One at a time, add in the eggs, beating in between, then add in the vanilla and pumpkin, beating to combine.
  • In another large bowl, add the flour, baking soda, salt, cinnamon, and nutmeg and whisk together.
  • In thirds, add the flour mixture to the pumpkin mixture, while beating.
  • Stir in the chocolate chips.
  • The dough will be very soft. I recommend chilling the dough for at least a half hour to firm it up. It will be easier to work with and the cookies will spread less.
  • Use a medium cookie scoop (approximately 2 TB) to scoop the chilled dough onto your prepared cookie sheet. [I poked a couple extra chocolate chips into the scooped dough balls to pretty them up.]
  • Bake for 15 minutes or until the edges are slightly brown.
  • Remove from the oven and let them rest on the cookie sheets for a couple minutes, then use a spatula to transfer them to a cookie rack.