Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (80g) pumpkin purée
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/3 cup (30g) Dutch-processed cocoa powder
  • 1 tsp (5g) pumpkin pie spice
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1g) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
  3. Stir in the pumpkin purée, egg, and vanilla extract, beating until the mixture is glossy and well-combined.
  4. Sift the flour, cocoa powder, pumpkin pie spice, baking soda, and salt directly into the wet ingredients.
  5. Use a spatula to fold the mixture together until just combined; do not overmix.
  6. Fold in the semi-sweet chocolate chips until evenly distributed.
  7. Scoop rounded tablespoons of dough onto the prepared sheet, spacing them 2 inches apart.
  8. Bake for 10–12 minutes until the edges are set but the centers still look slightly underbaked.
  9. Remove from oven and allow to firm up on the hot pan.