Name: Ghee Chocolate Chip Pumpkin Cookies – Simple Fall Treat Youll Love
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: american
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 cup ghee, melted and cooled; 1/2 cup light brown sugar, packed; 1/4 cup granulated sugar; 1/3 cup pumpkin puree; 1 large egg; 1 teaspoon pure vanilla extract; 1 cup semi-sweet chocolate chips; optional 1/2 cup chopped pecans or walnuts

Description

These Ghee Chocolate Chip Pumpkin Cookies capture the essence of autumn with spiced pumpkin puree, brown sugar, and nutty ghee. The ghee adds a rich caramel depth that turns ordinary pumpkin cookies into a memorable fall treat. Semi-sweet chocolate chips melt into each soft, chewy bite, balanced by warming spices like cinnamon, ginger, and nutmeg. This recipe is one of the best pumpkin cookie recipes for those seeking simple fall cookies or easy pumpkin cookie recipes. Follow the steps below for a complete guide to ingredients, preparation, baking tips, and storage advice.

Ingredients

Scale

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 cup ghee, melted and cooled

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1/3 cup pumpkin puree

1 large egg

1 teaspoon pure vanilla extract

1 cup semi-sweet chocolate chips

optional 1/2 cup chopped pecans or walnuts

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper

2. In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg

3. In a large bowl beat melted ghee, brown sugar, and granulated sugar until smooth and well combined

4. Add egg, pumpkin puree, and vanilla extract then mix until creamy and cohesive

5. Gradually stir dry ingredients into wet ingredients and mix until just combined

6. Gently fold in chocolate chips and nuts if using

7. Chill dough in the refrigerator for 30 minutes to control spread and intensify flavor

8. Scoop dough onto baking sheets about two inches apart and slightly flatten each ball

9. Bake for 10 to 12 minutes until edges are lightly golden then cool on the baking sheet for five minutes before transferring to a wire rack

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12
Sodium: 120
Fat: 9
Saturated Fat: 5
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 23
Fiber: 1.5
Protein: 2
Cholesterol: 30

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