Ingredients:

  • 1 cup (226g / 8 ounces) unsalted butter, softened
  • 1 cup (200g / 7 ounces) granulated sugar
  • 1 cup (200g / 7 ounces) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (240ml / 8 fl oz) pumpkin puree (not pumpkin pie filling)
  • 2 ¼ cups (281g / 9.9 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (170g / 6 ounces) semi-sweet chocolate chips
  • Turbinado sugar for sprinkling (optional)

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the egg and vanilla extract until well combined. Stir in the pumpkin puree until fully incorporated.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix!
  5. Fold in the chocolate chips until evenly distributed.
  6. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This prevents the cookies from spreading too much.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Sprinkle with turbinado sugar, if desired.
  9. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.