Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 cup canned pumpkin puree
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 package (6 ounces) semisweet chocolate chips or chunks
- 1/2 cup walnuts or pecans (optional)
Directions
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Set the oven to 350 degrees. Line 2 baking sheets with parchment paper.
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In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
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In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until fluffy. Add the pumpkin, egg, and vanilla and beat just until blended.
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Mix in the dry ingredients.
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Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate chips or chunks and nuts, if using.
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Drop the batter by heaping tablespoons 1 inch apart on the baking sheets.
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Bake the cookies for 13 to 15 minutes or until lightly browned. Rotate the sheets halfway through baking to ensure even baking. Let the cookies cool on the sheets for a few minutes. Transfer to wire racks to cool completely.