Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- In a large bowl, cream together the softened unsalted butter with both granulated and brown sugars until the mixture is light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until all wet ingredients are thoroughly combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined to avoid overmixing.
- Fold in the chocolate chips until they are evenly distributed throughout the cookie dough.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, ensuring they are spaced apart.
- Bake for 10-12 minutes, or until the edges appear set and the centers remain slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra gooey cookies, slightly underbake them. Store in an airtight container to maintain freshness.