Ingredients:

  • 2 ¼ cups All-Purpose Flour (spooned and levelled)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • 1 cup Unsalted Butter, softened
  • 1 cup Light Brown Sugar, packed
  • ½ cup Granulated Sugar
  • 2 Large Eggs
  • 1 cup Pumpkin Puree (drained of excess moisture)
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups Semi-Sweet or Dark Chocolate Chips

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  2. In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy (about 3 minutes).
  3. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the pumpkin puree and vanilla extract until just combined. Scrape down the sides of the bowl.
  4. Gradually add the dry ingredient mixture to the wet mixture on low speed. Mix only until just combined; avoid overmixing.
  5. Gently fold in the chocolate chips using a rubber spatula.
  6. Cover the bowl and chill the dough for at least 30 minutes (up to 2 hours is recommended for best results).
  7. Scoop rounded tablespoons of dough onto the prepared sheets, leaving 2 inches between each cookie.
  8. Bake for 10–12 minutes. Edges should be set, but the centres should still look slightly underdone and puffed.
  9. Let the cookies rest on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.