Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Set the dry ingredients aside.
- In a large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy.
- Add the pumpkin puree to the butter and sugar mixture.
- Add the large egg to the mixture.
- Add the vanilla extract to the mixture.
- Beat the wet ingredients together until well combined.
- Gradually add the whisked dry ingredients to the wet ingredients.
- Mix the dough just until it is smooth and no streaks of flour remain.
- Gently fold in the chocolate chips until they are just combined throughout the dough.
- Drop 1 tablespoon of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Optionally, top each cookie dough ball with a couple of extra chocolate chips for a prettier finish.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove the baking sheets from the oven.
- Let the cookies cool slightly on the baking sheets for a few minutes.
- Transfer the slightly cooled cookies to a wire rack to cool completely.
Notes
Ensure your butter is truly at room temperature for the best creamy texture.
Do not overmix the dough once the dry ingredients are added; overmixing can lead to tough cookies.
Use 100% pure pumpkin puree, not pumpkin pie filling, to avoid overly sweet and spiced cookies.
Cookies are best when slightly underbaked; remove them when the edges are set but the centers still look soft.
Do not overmix the dough once the dry ingredients are added; overmixing can lead to tough cookies.
Use 100% pure pumpkin puree, not pumpkin pie filling, to avoid overly sweet and spiced cookies.
Cookies are best when slightly underbaked; remove them when the edges are set but the centers still look soft.