Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) packed light brown sugar
  • 1/3 cup (65g) granulated white sugar
  • 1 large egg, room temperature
  • 1/2 cup (120g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (2g) baking soda
  • 2 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk the melted butter with both the light brown sugar and granulated white sugar until combined.
  3. Stir in the egg, pumpkin puree, and vanilla extract until the mixture is a smooth, uniform orange hue.
  4. Sift in the flour, baking soda, cinnamon, and salt.
  5. Using a spatula, gently fold the mixture until no streaks of white flour remain, taking care not to overmix.
  6. Fold in the semi-sweet chocolate chips.
  7. Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  8. Bake for 10–12 minutes, removing them when the edges are set and the tops look slightly matte.
  9. Allow cookies to cool on the sheet to firm up before transferring.