Ingredients:

  • 1 cup (240ml) Pumpkin puree
  • 1/2 cup (115g) Unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) Brown sugar, packed
  • 1 large Egg, room temperature
  • 1 tsp (5ml) Vanilla extract
  • 2 cups (250g) All-purpose flour
  • 1 tsp (5g) Baking soda
  • 1/2 tsp (3g) Salt
  • 1 tbsp (6g) Ground cinnamon
  • 1/2 tsp (1g) Ground nutmeg
  • 1 cup (170g) Semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure a non-stick surface and an even bake.
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Stir in the pumpkin puree, egg, and vanilla extract, whisking until the mixture is a uniform, glossy orange.
  3. Sift the flour, baking soda, salt, cinnamon, and nutmeg directly into the wet mixture. Use a spatula to fold the ingredients together gently—stop the moment no streaks of flour remain to avoid overworking the dough.
  4. Fold in the chocolate chips using a sweeping motion, ensuring they are evenly distributed throughout the thick, velvety batter.
  5. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart. Bake for 10–12 minutes until the edges are set and the tops spring back slightly when touched.