Ingredients
Method
- Place 1/2 cup canned pumpkin puree between several layers of paper towels on a plate. Press firmly to absorb excess liquid until you have 1/3 cup of concentrated, thick pumpkin paste. This removes excess moisture and guarantees chewy cookies instead of cakey ones!
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for 1 minute until glossy and combined. Whisk in the blotted pumpkin puree, egg yolk, and vanilla extract until smooth and velvety.
- Add the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and sea salt. Fold with a silicone spatula just until a soft, pliable cookie dough forms. Fold in 3/4 cup of the chocolate chunks, reserving the rest for topping.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a 2-tablespoon cookie scoop, drop mounds of dough 2 inches apart. Press reserved chocolate chunks into the tops. Bake for 9 to 11 minutes until edges are set and golden but centers remain soft.
- Immediately upon removing from the oven, place a round cookie cutter or glass over each hot cookie and swirl gently in circular motions to pull edges into perfectly thick, crinkled rounds. Sprinkle immediately with flaky sea salt. Cool on the pan for 10 minutes, then transfer to a wire rack.