Ingredients:

  • 250g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 115g unsalted butter, melted and cooled
  • 150g brown sugar, packed
  • 50g granulated sugar
  • 120g 100% pumpkin puree
  • 1 tbsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 180g semi-sweet chocolate chips

Instructions:

  1. Blot 120g of 100% pumpkin puree with paper towels. Note: This prevents the cookies from becoming cakey by removing excess water.
  2. Melt 115g unsalted butter and let it cool for 5 minutes.
  3. Whisk the melted butter with 150g brown sugar and 50g granulated sugar until the mixture looks like wet sand.
  4. Stir in the blotted pumpkin, 1 tbsp vanilla extract, and 2 tsp pumpkin pie spice.
  5. Sift 250g all purpose flour, 1 tsp baking soda, and 0.5 tsp sea salt into a separate bowl.
  6. Fold the dry ingredients into the wet mixture slowly. Stop as soon as no white streaks remain.
  7. Add the 180g semi sweet chocolate chips.
  8. Form 24 balls and place them on a parchment lined sheet.
  9. Bake at 350°F for 10 minutes until the edges are set and the tops look slightly matte.
  10. Let them sit on the hot pan for 5 minutes. Note: Carryover cooking finishes the center without drying out the edges.