Ingredients
- 1 cup canned pumpkin puree: Using pure pumpkin puree is key to achieving the ideal moist texture. Avoid pumpkin pie filling, as it contains added sugars and spices.
- 1 cup brown sugar: Brown sugar adds moisture and a subtle caramel flavor. You can substitute with coconut sugar for a more natural alternative.
- 1/2 cup granulated sugar: Enhances sweetness and helps with cookie spread.
- 1/2 cup unsalted butter, softened: Butter adds richness and ensures the cookies are tender. You can use vegan butter for a dairy-free option.
- 1 large egg: Acts as a binder. Flaxseed meal mixed with water can be used as an egg substitute for vegan baking.
- 1 1/2 cups all-purpose flour: The base of the cookie dough. For gluten-free, replace with a 1-to-1 gluten-free blend.
- 1 teaspoon baking soda: Provides leavening so cookies rise just right.
- 1/2 teaspoon baking powder: Adds additional lift and fluffiness.
- 1/2 teaspoon salt: Balances the sweetness.
- 1 1/2 teaspoons ground cinnamon: Essential fall spice that pairs beautifully with pumpkin.
- 1/2 teaspoon ground nutmeg: Adds warmth and depth.
- 1/4 teaspoon ground cloves: Optional but enhances the spice profile.
- 1 1/2 cups semisweet chocolate chips: The star ingredient that melts throughout the cookies, providing delicious chocolatey pockets.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Weight Loss Meals
- Method: Baking
- Cuisine: American