Ingredients:

  • 1 ½ cups (192g) all-purpose flour (plus more for dusting)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (225g) pumpkin puree (not pumpkin pie filling)
  • 1 ½ cups (255g) semi-sweet chocolate chips (or chunks)

Instructions:

  1. Preheat oven to 375°F (190°C, Gas Mark 5). Line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined. Gradually add the pumpkin puree, mixing until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Gently fold in the chocolate chips until evenly distributed.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Alternatively use your cookie scoop!
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Look for a slight puff and a subtle browning.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.