Soft and Chewy Pumpkin Chocolate Chip Cookies

Ingredients

Ingredients

• 1/3 cups pumpkin, drained and squeezed (see recipe)
• 1/2 cups unsalted butter, melted
• 1 cups packed light brown sugar
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 2/3 cups semi-sweet chocolate chips

Instructions

1. First, dry out the pumpkin. Place the pumpkin puree onto a thick paper towel (or cheesecloth). Carefully wrap the paper towel around the pumpkin and squeeze it over a small bowl to remove excess moisture. You should have about 1/4 cup of dried pumpkin left!
2. In a large bowl, combine the melted butter, brown sugar, and dried pumpkin puree. Mix to combine.
3. Add the egg yolk and vanilla extract. Mix well.
4. Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir until just combined and no streaks of flour remain. Add the chocolate chips and use a rubber spatula to fold them into the batter.
5. Cover the bowl with plastic wrap and place in the fridge for 30 minutes to chill.
6. While the cookie dough chills, preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
7. Once the dough has chilled, use a 1 ½ ounce cookie scoop to portion out equal amounts of dough. Place the dough balls 2 inches apart on the prepared cookie sheet and bake for 9 to 10 minutes or until the edges are set and the cookies have puffed up, but the middles are still somewhat soft in the middle.
8. Allow to cool before eating!