Ingredients:

0.5x

1x

2x

4x

•   1/2 Cup Unsalted Butter (Melted and Cooled )
•   3/4 Cup Light Brown Sugar
•   1/4 Cup Granulated Sugar
•   6 Tbsp Pumpkin Puree (I used Libby’s)
•   1 Tsp Vanilla Extract
•   1 1/2 Cup All-Purpose Flour
•   1/2 Tsp Baking Soda
•   1/2 Tsp Ground Cinnamon 
•   1/4 Tsp Ginger 
•   1/4 Tsp Ground Nutmeg
•   Pinch of salt 
•   6 Oz Chopped Dark Chocolate 

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Prepare the pumpkin. Measure out 6 tablespoons of pumpkin purée. Place it in cheesecloth and gently squeeze out the excess moisture. Set aside.
2. Mix the butter and sugars. In a large mixing bowl, combine the melted and cooled butter, brown sugar, and granulated sugar. Mix until well combined.
3. Add the pumpkin. Mix in the pumpkin purée and vanilla extract until smooth.
4. Add the dry ingredients. Add the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Mix until just combined, then fold in the chopped dark chocolate.
5. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight.
6. Preheat the oven. Preheat to 350°F and line a baking sheet with parchment paper.
7. Scoop and bake. Scoop approximately 1½ tablespoons of dough per cookie onto the prepared baking sheet. Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft.
8. Cool and serve. Allow the cookies to cool on the baking sheet for 10 minutes. Finish with flaky sea salt and enjoy!
Whitney’s Tip
Don’t skip the cheesecloth! Pumpkin purée holds a lot of moisture, which can make cookies cakey. Removing the excess liquid helps give these cookies a soft, chewy center. Also, don’t overbake them they’ll continue to set as they cool.