Years ago, my friend Elizabeth gave me this recipe (based on a similar but less tasty Martha Stewart version). It quickly became a family favorite! I stock up on canned pumpkin and chocolate chips every fall, so we’re always able to enjoy these treats. Bonus: they’re incredibly easy to make, so kids can help!
2 cups flour
1 ½ t cinnamon
¾ t ginger
½ t nutmeg
½ t cloves
½ t allspice
1 t baking soda
¾ t salt
1 c (2 sticks) unsalted butter, room temperature
1 ¼ c sugar
2 t vanilla
1 c canned pumpkin (not the whole can!)
1 12 oz pkg semisweet chocolate chips
Preheat oven to 350. Whisk together dry ingredients (flour, spices, soda, salt).
Cream butter and sugar until smooth on med-high speed.
Beat in egg and vanilla until combined.
Beat in pumpkin. (It will look curdled.)
Reduce to low and add dry ingredients. Fold in chocolate chips.
Bake 35-40 minutes in 13×9” pan.
No need to spray or prep pan at all—the moisture in the pumpkin makes serving easy!