Ingredients
Equipment
Method
Prep and mix
- Blot the pumpkin puree between paper towels to remove excess moisture.
- Whisk the flour, baking soda, salt, cinnamon, and pumpkin pie spice in a bowl.
- In a large bowl, whisk the melted butter with the packed light brown sugar and granulated sugar until smooth.
- Whisk in the blotted pumpkin puree, large egg yolk, and vanilla extract until combined.
- Fold the dry ingredients into the wet ingredients until just combined, then fold in the dark or semi-sweet chocolate chips.
Chill
- Cover and chill the dough for 30 minutes.
Bake
- Preheat the oven to 350 F (175 C) and line baking sheets with parchment paper.
- Scoop 2-tablespoon balls of dough onto the sheets, 2 inches apart, and press a few extra chocolate chips on top.
- Bake for 11 to 13 minutes, until the edges are set and the centers look slightly soft (visual cue: centers should not look fully cooked).
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
For the chewiest texture, blot the pumpkin until no wet sheen remains—excess moisture can make cookies cakey. Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 7 days. Freeze baked cookies in a freezer-safe bag for up to 2 months (thaw at room temperature). For a dairy-free option, use a 1:1 plant-butter stick that can melt and replace the melted butter in equal amount.