Ingredients
1 cup pumpkin puree
2 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1 egg
1/2 cup unsalted butter (1 stick), softened
1 tsp cinnamon
1 tsp pure vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
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Position racks in the middle and upper third of the oven. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, beat together the sugar and butter (I used my hand mixer, but you can use a whisk instead). Beat/whisk in the pumpkin, egg, and vanilla. Sift in the flour, cinnamon, baking soda, baking powder, and salt - mix to combine. Stir in the chocolate chips. Refrigerate the dough for about 15 minutes - I found that it was easier to deal with when it was a bit firmer and colder. Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 12-13 minutes (I baked two sheets at a time), until cookies are lightly browned around the edges. Cool on the cookie sheet on a cooling rack for a few minutes, then transfer cookies directly to cooling rack.
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Premium French chocolate — ganache, truffles, professional pastry
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work