Ingredients:

  • 250g all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 115g unsalted butter, softened
  • 150g dark brown sugar, packed
  • 50g granulated sugar
  • 120g pumpkin puree, blotted with paper towels
  • 1 large egg yolk
  • 1 tbsp vanilla extract
  • 180g semi-sweet chocolate chips
  • 1 tsp flaky sea salt for finishing

Instructions:

  1. Prep the pumpkin. Measure out 120g of pumpkin puree and spread it on a plate covered with three layers of paper towels. Press more towels on top until the excess water is absorbed.
  2. Whisk dry goods. Combine 250g flour, 2 tsp pumpkin pie spice, 1 tsp baking soda, and 0.5 tsp fine sea salt in a medium bowl. Note: This prevents clumps of soda in the dough.
  3. Cream the fats. Beat 115g softened butter with 150g dark brown sugar and 50g granulated sugar in your mixer until light, fluffy, and pale (about 3 minutes).
  4. Add the binders. Mix in the blotted pumpkin, 1 large egg yolk, and 1 tbsp vanilla extract. Note: The mixture might look slightly curdled; this is normal.
  5. Incorporate the flour. Turn the mixer to low and slowly add the flour mixture until just a few streaks of white remain. Do not overmix!
  6. Fold the chips. Use a spatula to gently stir in 180g semi sweet chocolate chips.
  7. Chill the dough. Cover the bowl and refrigerate for at least 30 minutes. Note: This hydrates the flour and prevents spreading.
  8. Scoop and space. Use a 2 tablespoon scoop to place balls on a lined tray, spaced 2 inches apart.
  9. Bake the batch. Place in a preheated 350°F oven for 12 mins until the edges are firm and the tops are matte.
  10. Season and cool. Immediately sprinkle with 1 tsp flaky sea salt and let them rest on the pan for 10 minutes before moving.