Ingredients
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup pumpkin purée, blotted
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon powder
- 1 teaspoon pumpkin pie spice
- 1 cup semi-sweet chocolate chips
- Extra chocolate chips for topping, optional
Instructions
- Blot pumpkin purée with a paper towel to remove extra moisture.
- Mix melted butter, brown sugar, and granulated sugar until smooth.
- Add pumpkin purée, egg yolk, and vanilla. Mix well.
- Add flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Mix gently until dough forms.
- Fold in chocolate chips.
- Chill the dough for 30 minutes.
- Scoop dough balls onto a lined baking tray. Add extra chocolate chips on top if desired.
- Bake at 175°C / 350°F for 10–12 minutes, until edges are set and centers look slightly soft.
- Let cookies rest on the tray for 5 minutes, then transfer to a cooling rack.
Notes
Do not skip blotting the pumpkin purée. It helps the cookies stay chewy instead of cakey.