Steven Havens Makes Pumpkin Chocolate Chip Cookies

Start by preparing dry ingredients: add cinnamon, pumpkin spice, baking soda, and salt to the flour.

Sift the dry ingredients together to ensure they bind well.

Drain excess liquid from the pumpkin puree using cheesecloth or a tea towel.

Combine the drained pumpkin puree with oil, egg, and vanilla in a bowl.

Mix the wet ingredients together until well combined.

Add baking soda mixed into a slurry to the wet ingredients and mix well.

Incorporate the dry ingredients in thirds to avoid clumps, mixing well after each addition.

Add a mix of semi-sweet and dark chocolate chips, about half and half, to the dough and mix until combined.

Use a sil pad for baking cookies to ensure even cooking.

Transfer cookies to a wire rack to cool after baking to prevent sogginess.

Allow cookies to cool as quickly as possible to avoid overcooking due to carryover heat.

Equipment Needed

Spice Level: