Instructions

1. Melt the butter in a small microwaveable bowl and set aside to cool a bit.
2. In a medium bowl, add the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin spice together and give it a quick whisk.
3. In a large bowl, combine the melted butter (that has been slightly cooled), brown sugar, and granulated sugar. Whisk together until the sugar is thorughouly mixed. The mixture should be very wet and liquidy.
4. Add in the vanilla extract. 
5. Place some paper towels on your work space or on a plate, and spread the pumpkin puree on top. Place a few more paper towels on top and press down to remove some of the moisture from the pumpkin puree. You want to make sure it isn’t too wet when you put it into the batter. Measure the puree AFTER you squeeze out the moisture. 
6. Add the pumpkin puree into your wet ingredient bowl, and combine well.  
7. Then, take your dry ingredients and add it to the wet ingredients, and thoroughly incorporate. At this point, the mixture will be very soft and creamy. 
8. Add the chocolate chips and mix well again.
9. Place dough covered in the fridge to chill for 30 minutes, or up to 3 days.
10. Preheat oven to 350°F (177° C) and prep two baking sheets with parchment paper or a silicone baking mat .
11. Scoop out heaping tablespoons of dough and roll it into balls. Press the dough balls slightly into the pan. These cookies don’t spread too much, so you will want to press it a bit or you will have very thick, mounded cookies.  
12. Add some chocolate chip pieces to the top of the cookie balls.
13. Bake for about 10-12 minutes, or until the sides are set. The centers may still be soft. 
14. Allow to cool on a baking rack to cool completly.