Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated white sugar
  • 1 large egg, room temperature
  • 1/2 cup (120g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (2g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 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 or silicone mats.
  2. Whisk the melted butter with brown and white sugars until smooth.
  3. Beat in the egg, pumpkin puree, and vanilla until the mixture is velvety and well-combined.
  4. Sift in the flour, baking soda, cinnamon, and salt.
  5. Stir with a spatula just until no streaks of flour remain; do not overmix.
  6. Gently fold in the semi-sweet chocolate chips.
  7. Scoop rounded tablespoons of dough onto the baking sheets, spacing them 2 inches apart.
  8. Bake for 10–12 minutes until edges are set and slightly golden, while centers remain slightly soft.
  9. Let cookies cool on the pan for 5 minutes to firm up before transferring.