Ingredients:

  • 1 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup canned pumpkin puree (must be drained)
  • 1 cup milk chocolate chips

Instructions:

  1. Place the canned pumpkin puree in a fine-mesh sieve lined with a coffee filter or cheesecloth. Allow the puree to drain for 10 minutes to remove excess liquid. Set aside the resulting pumpkin solids.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy. Beat in the egg and vanilla extract until just combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry mixture to the wet mixture, mixing on low speed until the dough just comes together. Do not overmix. Fold in the drained pumpkin solids and the milk chocolate chips.
  5. Preheat the oven to 350°F (175°C). Drop rounded tablespoons of dough onto a parchment-lined baking sheet. Bake for 10 to 12 minutes, or until the edges are set and the centers look soft.
  6. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.