Pumpkin Chocolate Chip Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F. Line two half-sheet trays with parchment paper.

Step 2

In a large mixing bowl, beat the butter with a rubber spatula to loosen it up, then beat in the sugar, cinnamon, pumpkin pie spice (if using), salt, baking soda and baking powder.

Step 3

Add the vanilla and puréed pumpkin to the bowl and whisk until combined. (The mixture may begin to look split. Don’t worry, it’ll come back together with the flour.)

Step 4

Using the rubber spatula, fold in the flour until just a few streaks of white remain, then fold in the chocolate chips just until evenly incorporated.

Step 5

Dole out eight dough balls per tray, about 3 tablespoons each, in a staggered formation. (I like to use a 1.5-ounce cookie scoop but you can also use two spoons to scoop and scrape them out.) Top each dough ball with 4 or 5 of the remaining chocolate chips, if desired.

Step 6

Bake, one tray at a time, for 13 or 14 minutes, until they look just dry on the tops. Allow to cool on the tray for 5 to 10 minutes then carefully transfer to a wire rack to cool completely.

Step 7

Notes