Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix pumpkin puree with brown sugar and granulated sugar until smooth. Add the egg and vanilla extract; stir well.
- Gradually fold dry ingredients into the wet mixture until just combined. If desired, fold in chocolate chips.
- Scoop tablespoon-sized dough onto prepared baking sheets, spacing them apart.
- Bake for 12-15 minutes until edges are golden but centers remain soft. Let cool on sheets for five 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 (30g)
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg