Line a small fine-mesh sieve with a paper towel. Add the ¾ cup of pumpkin and let it drain while you are mixing together the rest of the ingredients.
¾ cup canned pumpkin
Melt the butter in a saucepan or the microwave. Then let it cool.
1 cup unsalted butter
Combine the dry ingredients including the all-purpose flour, spices, salt, and baking soda. Whisk together and then set aside.
2 ¾ cup all purpose flour, 1 ½ teaspoons corn starch, ½ teaspoon sea salt, 1 teaspoon¼ baking soda, 1 tablespoon pumpkin pie spice
Whisk together the sugars and the cooled butter in a medium bowl.
⅔ cup sugar, ⅔ cup brown sugar
Add in the strained pumpkin and the vanilla extract. Whisk to combine.
½ tablespoon vanilla extract
Add in the dry ingredients and mix until combined.
Add the chocolate chips and stir until they are combined.
11.5 ounces dark chocolate chips
Use a #20 cookie scoop to form balls of cookie dough.
Chill for 1 hour.
Preheat the oven to 325°F.
Bake for 10-14 minutes.
Cool for a few minutes before transferring them to a wire rack to cool completely.
Video
RECIPE TIPS
Drain the pumpkin. Remove as much water from the pumpkin as you can. Do this by lining a small mesh strainer with a paper towel. Then add the 3/4 cup of pumpkin and let it strain until you are ready to use it. This step helps to keep the cookies chewier and less cakey.
Pumpkin Pie Spice: If you don't have any pumpkin pie spice you can grab the download of my DIY Pumpkin Pie Spice HERE.
Brown Sugar: You can use light brown sugar or dark brown sugar in this recipe. Brown sugar has a richer taste with more molasses flavor.