Ingredients:

  • 115g unsalted butter, melted and cooled
  • 150g packed brown sugar
  • 50g granulated white sugar
  • 80g pumpkin puree, blotted with paper towel
  • 50g egg, room temperature
  • 5ml vanilla extract
  • 210g all-purpose flour
  • 3g baking soda
  • 3g salt
  • 4g pumpkin pie spice
  • 90g semi-sweet chocolate chips (optional)
  • 60g toffee bits (optional)

Instructions:

  1. Preheat oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the melted butter, brown sugar, and white sugar, stirring until the mixture resembles wet sand.
  3. Whisk in the egg, blotted pumpkin puree, and vanilla extract until the batter is smooth and glossy.
  4. Sift in the flour, baking soda, salt, and pumpkin pie spice. Fold with a spatula just until no streaks of flour remain.
  5. Fold in the optional chocolate chips or toffee bits.
  6. Scoop rounded tablespoons of dough and place 2 inches apart on the baking sheet.
  7. Bake for 12-15 minutes until edges are deep mahogany brown and centers are set.