Ingredients
Method
- Step 1: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until evenly combined.
- Step 2: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with a mixer on medium-high speed until light and fluffy, about 2–3 minutes.
- Step 3: Add the egg, pumpkin purée, and vanilla extract, and mix until fully combined. The mixture may appear slightly curdled — that’s normal.
- Step 4: Reduce mixer speed to low and gradually add the dry ingredients. Mix until just combined. Fold in the chocolate chips with a spatula.
- Step 5: Cover the dough and chill in the refrigerator for at least 30 minutes to prevent spreading during baking.
- Step 6: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and scoop the dough into 1-inch balls spaced 2 inches apart.
- Step 7: Bake for 11–13 minutes, until puffed and lightly golden around the edges. The centers should look slightly underbaked — they’ll finish setting as they cool.
- Step 8: Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm for the perfect gooey chocolate bite!
Notes
• Blot pumpkin purée to remove excess moisture for chewy cookies.
• Sprinkle a pinch of sea salt before baking for a gourmet touch.
• Try white or dark chocolate chips for variety.
• Chill the dough for thicker, bakery-style cookies.
• Store at room temperature up to 5 days or freeze dough up to 3 months.
• Sprinkle a pinch of sea salt before baking for a gourmet touch.
• Try white or dark chocolate chips for variety.
• Chill the dough for thicker, bakery-style cookies.
• Store at room temperature up to 5 days or freeze dough up to 3 months.