Ingredients:

  • 250g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 170g unsalted butter, melted and cooled
  • 150g dark brown sugar, packed
  • 100g granulated white sugar
  • 1 large egg yolk
  • 1 tbsp vanilla extract
  • 120g canned pumpkin puree
  • 180g semi-sweet chocolate chips

Instructions:

  1. Spread 120g of pumpkin puree onto a plate lined with triple-layered paper towels. Press more towels on top to soak up moisture until the pumpkin is a thick paste, reduced to about 1/4 cup in volume.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
  3. In a large bowl, vigorously whisk the melted butter, brown sugar, and white sugar for 2 minutes until the mixture reaches a grainy caramel consistency.
  4. Add the egg yolk, vanilla extract, and the blotted pumpkin paste to the sugar mixture. Whisk until fully emulsified and smooth.
  5. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
  6. Fold in the chocolate chips. Chill the dough for at least 30 minutes for the best texture.
  7. Preheat oven to 350°F (175°C). Scoop 3-tablespoon sized mounds of dough onto parchment-lined baking sheets.
  8. Bake for 10-12 minutes until edges are set but centers still look slightly soft. Cool on the pan for 10 minutes before transferring to a wire rack.