Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- Optional: 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures the bottoms of your cookies brown evenly without burning.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together. Use an electric hand mixer or a stand mixer on medium-high speed. Continue mixing for about 2 minutes until the mixture looks light, fluffy, and well-combined.
- Add the egg and vanilla extract to the butter mixture and beat until smooth. Stir in the pumpkin puree. Do not worry if the mixture looks slightly curdled at this stage; the pumpkin contains a lot of moisture and will even out once you add the dry ingredients.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. Gradually add these dry ingredients to the wet mixture while mixing on low speed. Mix just until no white streaks of flour remain. If you are using chocolate chips or nuts, fold them in gently with a spatula now.
- Use a tablespoon or a small cookie scoop to drop rounded mounds of dough onto the prepared baking sheets. Space them about 2 inches apart, as they will spread slightly during the baking process. You do not need to flatten them; they will form a beautiful dome shape on their own.
- Place the sheets in the center of the oven and bake for 10 to 12 minutes. The cookies are done when the edges are set and the tops spring back slightly when touched. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 27 minutes