Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ⅛ teaspoon Ground Cloves
  • 1 cup (2 sticks) Unsalted Butter, softened
  • ¾ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 Large Egg, room temperature
  • 1 teaspoon Vanilla Extract
  • ½ cup Canned Pumpkin Puree (drained)
  • 12 ounces Semi-Sweet Chocolate Chips

Instructions:

  1. Prepare Pumpkin: Place the measured ½ cup of pumpkin puree onto a triple layer of paper towels. Gently press down with another paper towel layer to absorb excess water. Set aside. (This moisture control is crucial for texture).
  2. Oven & Trays: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  4. Cream Butter and Sugars: In the bowl of a stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl.
  5. Add Wet Components: Beat in the room temperature egg and vanilla extract until just combined.
  6. Incorporate Pumpkin: Add the slightly dried pumpkin puree. Mix on low speed until just incorporated (about 30 seconds). Do not overmix.
  7. Add Dry to Wet: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until the flour streaks have almost disappeared. Stop the mixer immediately.
  8. Fold in Chocolate: Gently fold the chocolate chips into the dough using a spatula.
  9. Chill Dough (Mandatory): Cover the bowl and chill the dough in the refrigerator for a minimum of 30 minutes. This prevents over-spreading.
  10. Scoop: Use a 3-tablespoon cookie scoop to form uniform balls of dough. Place them 2 inches (5 cm) apart on the prepared baking sheets.
  11. Bake: Bake for 10–12 minutes. The cookies are done when the edges are lightly set but the centres still look soft and slightly underbaked.
  12. Cool: Leave the cookies on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.