Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1 large egg, room temperature
  • 1/2 cup (120g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tbsp (8g) pumpkin pie spice
  • 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. Cream softened butter and brown sugar on medium-high until pale and fluffy.
  2. Beat in the egg, pumpkin puree, and vanilla extract until the batter is smooth and velvety.
  3. In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture on low speed, then fold in chocolate chips by hand using a rubber spatula.
  4. Scoop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart. Gently press the tops down slightly to create a thick disk. Bake for 11–13 minutes until edges are set and tops spring back.