Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 1/2 cup white granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (blotted with paper towels)
- 1 large egg yolk
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Step 1: Blot the Pumpkin Puree. Measure out your pumpkin puree and place it on a stack of three paper towels. Fold the towels over and press down firmly. The goal is to soak up the excess water until the puree looks thick and paste-like. This is the secret to a chewy cookie rather than a cakey one.
- Step 2: Mix the Wet Ingredients. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until no lumps remain. Add the blotted pumpkin puree, vanilla extract, and egg yolk. Whisk vigorously until the mixture is smooth and shiny.
- Step 3: Combine Dry Ingredients. In a separate medium bowl, sift together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula. Do not overmix; stop as soon as you see no more streaks of flour. Fold in chocolate chips if you are using them.
- Step 4: Chill and Scoop. Cover the dough and let it rest in the refrigerator for at least 30 minutes. This allows the flour to hydrate and the butter to firm up. Once chilled, scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
- Step 5: Bake and Cool. Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft. Remove them from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a wire rack. They will firm up as they cool.
- Cook Time: 32 minutes