These cookies are absolutely DELICIOUS! They do need a period of time in the fridge but worth it!
Ingredients: 1/2 cup (1 stick) unsalted butter, melted & slightly cooled
1/4 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
6 Tablespoons pumpkin puree
1 and 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon of salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon store-bought or homemade pumpkin pie spice
1/2 cup chocolate chips, plus a few extra for the tops
Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl. Whisk in the vanilla and pumpkin until smooth. Set aside.
Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the dry ingredients into the wet ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips.
Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.
Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
Scoop the dough and roll into balls. Using the back of a spoon or the bottom of a cup, slightly flatten the tops of the dough balls.
Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. But after you take them out, press the air out of each one gently with a spatula. If you want, you can add 2-3 more chocolate chips on top for looks! Let cool for 20 minutes and enjoy!