Ingredients:

  • 250g all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 115g unsalted butter, melted and cooled
  • 120g 100% pure pumpkin puree
  • 150g packed brown sugar
  • 50g coconut sugar
  • 1 tbsp vanilla bean paste
  • 175g dark chocolate chips (70% cocoa)

Instructions:

  1. Line a small bowl with three layers of paper towels. Spoon 120g of pumpkin puree onto the towels, fold over, and gently press to absorb excess moisture until it reaches a thick, paste-like consistency.
  2. In a large mixing bowl, whisk the melted unsalted butter with the brown sugar and coconut sugar until smooth and no lumps remain.
  3. Stir the blotted pumpkin paste and vanilla bean paste into the butter and sugar mixture.
  4. In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and sea salt.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  6. Fold in the dark chocolate chips and optional pecans if using.
  7. Using a medium cookie scoop (approx 1.5 tbsp), portion the dough onto parchment-lined baking sheets.
  8. Bake at 350°F (175°C) for 12 minutes or until the edges are set and the centers look slightly soft.