Ingredients:

  • 115g unsalted butter, melted and slightly cooled
  • 150g dark brown sugar, packed
  • 50g granulated white sugar
  • 120g 100% pure pumpkin puree
  • 1 large egg yolk
  • 5ml pure vanilla extract
  • 250g all-purpose flour
  • 6g baking soda
  • 2g baking powder
  • 2g sea salt
  • 8g ground cinnamon
  • 2g ground ginger
  • 1g ground cloves
  • 1g ground nutmeg
  • 170g semi-sweet chocolate chips

Instructions:

  1. Spread the pumpkin puree onto a plate lined with three layers of paper towels. Press another layer on top and let sit for 5 minutes to remove excess moisture until concentrated into a paste.
  2. In a large mixing bowl, whisk the melted butter, dark brown sugar, and granulated sugar until smooth. Add the blotted pumpkin paste, egg yolk, and vanilla, whisking vigorously for 2 minutes until glossy.
  3. Sift the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg into the wet ingredients.
  4. Fold the mixture with a spatula until just combined. Fold in the semi-sweet chocolate chips if using.
  5. Cover the dough and chill in the refrigerator for 30 minutes. This allows the flour to hydrate and the fats to firm up for a better spread.
  6. Preheat oven to 350°F (175°C). Scoop 1.5 tablespoon-sized portions of dough onto parchment-lined baking sheets and bake for 12 minutes or until the edges are set.