Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Blot pumpkin puree by spreading it on a plate lined with paper towels and pressing another towel on top to remove excess moisture.
  3. In a large bowl, whisk together melted butter and brown sugar until smooth.
  4. Stir in the blotted pumpkin puree, egg, and vanilla extract until the batter is velvety and combined.
  5. Sift in flour, baking soda, pumpkin pie spice, and salt; fold together with a spatula until just combined.
  6. Fold in the semi-sweet chocolate chips.
  7. Scoop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart.
  8. Bake for 10–12 minutes until edges are set and golden, but centers remain slightly soft.