Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated white sugar
  • 1 large egg (50g)
  • 1/2 cup (120g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and white sugar until smooth and pale.
  3. Beat in the egg, pumpkin puree (blotted with a paper towel to remove excess moisture), and vanilla extract until fully incorporated and velvety.
  4. Stir in the baking soda, pumpkin pie spice, and salt.
  5. Slowly add the flour, stirring with a spatula just until no white streaks remain.
  6. Fold in the semi-sweet chocolate chips by hand until evenly distributed.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
  8. Bake for 10–12 minutes until the edges are set and slightly golden, but the centers remain soft.
  9. Let the cookies cool on the pan for 5 minutes to firm up before transferring them to a wire rack.