Ingredients

The following ingredients have 36 Servings
  • 1/2 Cup Butter (unsalted and softened)
  • 1 Cup White Sugar
  • 1 Large Egg
  • 1 Cup Pumpkin Puree
  • 1/2 Teaspoon Vanilla
  • 2 Cups Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Ground Ginger
  • 1/8 Teaspoon Ground Cloves (or up to 1/4 Teaspoon)
  • 2 Cups Chocolate Chips

Instruction

  • Preheat the oven to 375 degrees.
  • Place a silpat or parchment paper on each cookie sheet.
  • It's very important that you start with softened, not melted butter. Add the butter and sugar to a standing mixer and beat for 2 minutes.
  • Add the egg and beat for 30 seconds.
  • Add the pumpkin and vanilla and mix on low, gradually increasing the speed until smooth.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
  • After thoroughly mixing the dry ingredients, add in the chocolate chips and stir.
  • The flour will help the chocolate chips be evenly distributed throughout the cookie.
  • Add the dry ingredients and chocolate chips to the wet ingredients and mix until just combined.
  • Using a cookie or ice cream scoop, scoop the dough on to cookie sheets and bake for 11-12 minutes or until dry looking on top.
  • Remove from the oven and serve.
  • See notes for storage.