Ingredients
Method
Preparation
- Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- In a mixing bowl, use an electric mixer to combine the softened butter, light brown sugar, and granulated sugar until well blended and creamy.
- Mix in the vanilla extract and canned pumpkin until thoroughly combined.
- In a separate bowl, whisk together the all-purpose flour, salt, baking soda, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
- Gradually add the dry mixture into the wet mixture, mixing just until combined, then stir in the semi-sweet chocolate chips.
- Cover the dough with plastic wrap or a clean kitchen towel and refrigerate for 30 minutes.
Baking
- Once the dough is chilled, scoop two tablespoon-sized balls of dough and place one on top of the other, lightly squishing them together.
- Arrange the dough balls on the prepared baking sheet, ensuring they are about 2 inches apart.
- Bake the cookies for about 13 to 17 minutes or until just slightly golden around the edges.
- Transfer the cookies to a cooling rack and let them cool completely before serving.
Notes
Store in an airtight container at room temperature for a few days. For longer storage, refrigerate or freeze in a freezer-safe container.