Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg (50g), room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) pumpkin pie spice
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth.
  3. Stir in the pumpkin puree, egg, and vanilla extract, mixing until the batter is velvety and well-combined.
  4. In a separate medium bowl, sift together the flour, pumpkin pie spice, baking soda, and salt.
  5. Slowly fold the dry mixture into the wet ingredients using a spatula. Stir until just combined; do not overmix.
  6. Fold in the chocolate chips until evenly distributed.
  7. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.
  8. Bake for 10–12 minutes until edges are set and centers look slightly underbaked.
  9. Allow cookies to rest on the pan for 5 minutes before transferring them to a wire rack.