Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips (about 6 oz)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, salt, and pumpkin pie spice blend in a medium bowl. Set aside.
  3. In a large mixing bowl, combine the melted and slightly cooled butter, granulated sugar, and brown sugar. Beat until smooth.
  4. Stir in the egg and vanilla extract until just combined.
  5. Mix in the pumpkin puree until fully incorporated. The mixture will be slightly loose.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the semi-sweet chocolate chips.
  8. Drop tablespoon-sized rounds of dough onto the prepared baking sheets, ensuring they are two inches apart.
  9. Bake for 9 to 11 minutes, or until the edges are set and lightly golden but the centers still look soft. Do not overbake.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.