Ingredients:

  • 1/2 cup (120g) canned 100% pure pumpkin puree
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 tbsp vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 3/4 cup (150g) dark brown sugar, packed
  • 1/4 cup (50g) granulated white sugar
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp fine sea salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 2 oz (60g) semi-sweet chocolate bar, roughly chopped

Instructions:

  1. Line a small plate with three layers of paper towels. Spread 120g of pumpkin puree over the towels, top with two more layers, and press firmly to blot out excess moisture. Let sit for 5 minutes until it becomes a thick paste.
  2. In a large mixing bowl, whisk together the melted unsalted butter, dark brown sugar, and granulated sugar until well combined.
  3. Add the blotted pumpkin concentrate and vanilla extract to the butter mixture, whisking until smooth.
  4. In a separate bowl, sift together the all-purpose flour, baking soda, pumpkin pie spice, and sea salt.
  5. Gradually fold the dry ingredients into the wet ingredients using a silicone spatula until only a few streaks of flour are visible.
  6. Fold in the semi-sweet chocolate chips and half of the chopped chocolate bar pieces.
  7. Using a medium cookie scoop (approx. 1.5 - 2 tbsp), portion dough onto parchment-lined baking sheets, then press the remaining chopped chocolate into the tops.
  8. Bake at 350°F (175°C) for 10 minutes or until the edges are set and the centers no longer look wet. Let cool on the pan for 5 minutes to firm up.