Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a mixing bowl, beat the butter and brown sugar together until light and fluffy, about 3 minutes.
- Add the pumpkin puree and egg (or flaxseed mixture) to the butter and sugar blend. Mix until smooth.
- In another bowl, whisk together the flour, espresso powder, cinnamon, nutmeg, and salt. Gradually add to the wet ingredients.
- Gently fold in the chocolate chips.
- Use a cookie scoop to place rounded dollops of dough onto the prepared baking sheets. Bake for 12-15 minutes.
- Remove cookies from the oven and transfer to wire racks to cool.
Nutrition
Notes
For extra decadence, drizzle with melted dark chocolate before serving. These cookies are also customizable with nuts or sea salt topping.
