Ingredients:

  • 250g all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 170g unsalted butter, melted and slightly cooled
  • 150g dark brown sugar, packed
  • 50g granulated white sugar
  • 120g pumpkin puree, blotted to reduce moisture
  • 1 large egg yolk
  • 1 tbsp pure vanilla extract
  • 170g semi-sweet chocolate chips
  • 50g granulated sugar for rolling
  • 1 tsp ground cinnamon for rolling

Instructions:

  1. Preheat oven to 350°F (175°C). Blot the pumpkin puree on a plate lined with triple-layered paper towels, pressing another towel on top to soak up excess water until the puree is thick and paste-like.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and sea salt. Set aside.
  3. In a large mixing bowl, beat the melted butter with the dark brown sugar and white sugar until fully combined and smooth.
  4. Mix in the blotted pumpkin puree, egg yolk, and vanilla extract. Beat on medium speed until the mixture is smooth.
  5. Gradually add the dry spiced flour base to the wet ingredients. Mix until just combined, then fold in the semi-sweet chocolate chips.
  6. Cover the dough and refrigerate for 30 minutes to help the texture develop and prevent excessive spreading.
  7. Form the dough into 2-tablespoon-sized balls. Combine the rolling sugar and extra cinnamon in a small bowl, then roll each ball in the mixture to coat.
  8. Place balls 2 inches apart on parchment-lined baking sheets. Bake for 10–12 minutes until edges are set but centers remain slightly soft.
  9. Let the cookies rest on the hot baking sheet for 5–10 minutes before transferring to a wire cooling rack.