Thanksgiving is fast approaching and if you’re looking for an alternative to a time-consuming pie, I’ve loved these soft cookies! They are cakey and have a rich pumpkin flavor enhanced by all the warm spices. This recipe is adapted from George Duran’s and I love how easy they are to throw together. I also recommend portioning and freezing some of the cookie dough to bake later!
For the cookies:
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup canned pumpkin
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 cup chocolate chips
- Preheat oven to 350°F. Prepare baking sheets with parchment paper or grease the pan.
- Melt the butter and add it to a large bowl. Add in sugars and mix until well combined. Beat in the egg, then stir in the vanilla and pumpkin.
- In a medium bowl, mix the flour, baking soda, salt and spices until well-combined.
- Stir the dry ingredients into the pumpkin mixture. Then add in the chocolate chips.
- Scoop heaping tablespoons of the batter onto the cookie sheets.
- Bake for 10-20 minutes or until the cookies are just set and browned at the edges. Let them cool for 2 minutes after removing them from the oven and enjoy!
Yields about 30 cookies.
Leah Belber ’22