Ingredients

The following ingredients have 12 Servings
  • 1/2 cup unsalted butter (melted)
  • 1/3 cup pumpkin puree
  • 3/4 cup dark brown sugar (light may be substituted)
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon  ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups chocolate chips

Instruction

  • Preheat oven to 350°F. Line a 9x13” pan with foil and spray with nonstick cooking spray.
  • Place melted butter, pumpkin puree, dark brown sugar, and granulated sugar in the bowl of a strand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix until combined. Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. Slowly mix in flour until a smooth dough forms. Stir in your chips.
  • Press dough into prepared pan. Bake for about 18-25 minutes or until just browned around the edges and the teeniest bit jiggly in the center (these are better slightly under baked as they finish baking while they cool).
  • Store in an airtight container for up to 3 days or freeze for up to one month.