Ingredients
Equipment
Method
- In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add vanilla extract and blotted pumpkin puree. Whisk until fully combined and smooth. Set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until combined (the dough will be soft). Fold in the chocolate chips. Cover and chill for at least 30 minutes and up to 3 days.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Scoop 1.5 tablespoons of dough per cookie and roll into balls. Arrange 3 inches apart and slightly flatten the tops.
- Bake for 11–12 minutes or until edges are set but centers look soft. If desired, press a few extra chocolate chips into the tops right after baking. Cool on the baking sheet for 10 minutes before transferring to a rack to cool completely.
- Cookies become chewier and more flavorful after several hours or the next day. Store covered at room temperature up to 1 week.
Notes
Make-Ahead & Storage: Store cookies in an airtight container at room temperature for up to 1 week. Cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months. Bake frozen dough balls without thawing, adding 1 extra minute to the bake time.
Tip: Blotting the pumpkin puree removes excess moisture for a chewier texture. Use 6 tablespoons of pumpkin puree after blotting.
Flavor Tip: The cookies taste even better the next day as the flavors deepen and the texture becomes chewier.
Tip: Blotting the pumpkin puree removes excess moisture for a chewier texture. Use 6 tablespoons of pumpkin puree after blotting.
Flavor Tip: The cookies taste even better the next day as the flavors deepen and the texture becomes chewier.
