• Cooking Time: 13 to 15
  • Servings: 36
  • Preparation Time:


These are a delightful twist on the classic chocolate chip cookie recipe. They are almost cake-like.


  • 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.

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