- Cooking Time: 13 to 15
- Servings: 36
- Preparation Time:
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 ½ cups sugar
- 1 cup canned pumpkin puree
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 package (6 ounces) semisweet
- chocolate chips or chunks
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper.
- In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In an electric mixer, cream the butter and sugar until fluffy.
- Add the pumpkin, egg, and vanilla and beat until just blended.
- Mix in the dry ingredients, starting on slow and moving up to medium speed.
- Scrape the sides and bottom of the bowl once during mixing (turn the mixer off first) to ensure complete blending.
- Remove the bowl from the mixer stand and use a rubber spatula to gently stir in the chocolate chips.
- Drop the batter by heaping tablespoon full onto the baking sheets, with 1 inch spacing between them.
- Bake the cookies for 13-15 minutes or until lightly browned.
- If necessary, rotate the sheets halfway through baking to ensure even cooking.
- Let the cookies cool for a few minutes on the sheets before moving them to wire cooling racks to finish cooling completely.
NotesThese are a delightful twist on the classic chocolate chip cookie recipe. They are almost cake-like.
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