Ingredients and Weight:
- All-purpose flour: 227g (2 cups)
- Baking soda: 1 teaspoon
- Baking powder: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground ginger: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Pumpkin puree: 1 cup
- Unsalted butter, softened: 113g (1/2 cup)
- Granulated sugar: 1 cup
- Brown sugar: 1/2 cup
- Large egg: 1
- Pure vanilla extract: 1 teaspoon
- Semi-sweet chocolate chips: 1 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract until combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in pumpkin puree until well incorporated.
- Stir in chocolate chips.
- Drop dough by rounded tablespoons onto prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are set and centers are just starting to set.
- Let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 230 per cookie
- Total Fat: 12g
- Cholesterol: 30mg
- Sodium: 160mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugar: 20g
- Protein: 3g
Dish Characteristics:
- Soft and chewy
- Warm and autumnal flavors
- Rich chocolate chips
- Moist and crumbly interior
- Perfect for fall gatherings
User Comments:
- "These cookies are a perfect blend of pumpkin and chocolate. They're the perfect treat for Halloween or Thanksgiving."
- "I love how easy these are to make. They're always a hit with my family."
- "I made these cookies for a party and they were a huge success. Everyone raved about them!"
- "I like to add an extra 1/4 cup of pumpkin puree for a more intense pumpkin flavor."
- "I've made these cookies with different types of chocolate chips, and they all turn out great."
Special Precautions and Tips:
- If you don't have pumpkin puree, you can make your own by roasting a pumpkin and pureeing the cooked flesh.
- To make gluten-free cookies, use a gluten-free flour blend.
- If you don't have parchment paper, you can grease the baking sheet with butter or cooking spray.
- Let the cookies cool completely before storing them in an airtight container at room temperature for up to 3 days.
