Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, packed
  • 1 large egg (50g)
  • 1 cup (245g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (5g) pumpkin pie spice
  • 1 cup (170g) semi-sweet or dark chocolate chips

Instructions:

  1. Cream together the softened butter and brown sugar until the mixture is pale and fluffy.
  2. Beat in the egg, pumpkin puree, and vanilla extract, mixing until the batter is a consistent, mahogany-colored hue.
  3. Sift in the flour, baking soda, salt, and pumpkin pie spice. Fold the ingredients gently using a spatula until no streaks of white flour remain; avoid overmixing to ensure the cookies stay tender.
  4. Stir in the chocolate chips by hand.
  5. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
  6. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set and the tops spring back slightly when touched.