Chewier Pumpkin Chocolate Chip Cookies – 2 Ways

Preheat oven to 325 degrees F.

Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside.

In another bowl, mix the melted butter and sugars until they are combined.

Add the egg, egg yolk, and vanilla and stir until mixed.

Stir in pumpkin puree until smooth.

Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together.

Fold chocolate chips and chunks.

Refrigerate dough for 30 minutes, then roll into golfball-sized balls.

Bake for 8-11 minutes, then let cool completely.

If you keep these in the fridge for even longer, you may get a more cakier cookie.

Preheat oven to 325 degrees F.

Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside.

In another bowl, mix the melted butter and sugars until they are combined.

Add the egg, egg yolk, and vanilla and stir until mixed.

Stir in pumpkin butter until smooth.

Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together.

Fold chocolate chips and chunks.

Refrigerate dough for 30 minutes, then roll into golfball-sized balls.

Bake for 12-15 minutes, or until cookies are crisp and slightly golden on the edges, then let cool completely.