1 ½teaspoonpumpkin pie spice(click the link for instructions to make homemade pumpkin pie spice)
1 ½cupschocolate chipsUse your preferred type, I like to use a blend of milk and semisweet chocolate chips (255g)
In a large bowl, combine melted, cooled butter and sugars.
Add pumpkin, egg yolk, and vanilla extract and stir well.
In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until well-combined.
Gradually add dry ingredients to wet, stirring until completely combined.
Stir in chocolate chips.
Cover bowl with plastic wrap and chill dough in refrigerator for at least 60 minutes.
Once cookie dough has chilled, preheat oven to 350F (175C), leave cookie dough in the fridge until oven has fully preheated.
Scoop dough by 1 ½ Tablespoon-sized scoops and, if desired, roll between your palms to form a smooth round ball. Drop onto parchment paper lined cookie sheet or an ungreased cookie sheet and bake on 350F (175C) for 12-14 minutes.
Allow cookies to cool on baking sheet before enjoying.
¹Blotting the pumpkin is an important step that keeps these pumpkin cookies nice and chewy and not cake-y. To blot, simply measure out the pumpkin puree and place in a bowl. Press a folded up paper towel into the pumpkin repeatedly to extract as much moisture as you can. Repeat with more paper towels until they are no longer picking up substantial amounts of liquid. You can see this technique demonstrated in my video.