The Best Chewy Pumpkin Chocolate Chip Cookies

Directions

1. FOR THE CONCENTRATED PUMPKIN PUREE: In a medium non-stick pot, bring the pumpkin puree to a light simmer over medium heat. Simmer for 10-12 minutes until the puree has thickened and darkened in color, taking care to stir often and then constantly towards the end of the cooking time to ensure it doesn’t burn. Remove from the pot and spread out on a plate or wide bowl to cool to room temperature. You will not need all of it!
2. In a large bowl, whisk together the melted and cooled butter, light brown sugar, and white sugar until it has lightened in color, about 1 minute.
3. Whisk ¾ cup CONCENTRATED pumpkin puree until just combined.
4. In a separate bowl, whisk together the flour, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and baking soda.
5. Add half the dry mixture to the wet mixture and using a rubber spatula, fold to combine. Once the dry mixture is almost fully incorporated, add the remaining half and continue to fold until just combined. Do not over mix!
6. Add the chocolate and fold to combine.
7. Line a sheet pan with parchment paper. Using a 2-oz disher (ice cream scoop with release. I used Winco size 20), scoop out the cookie dough. Each cookie dough ball is about ¼ cup in size.
8. Tightly wrap the sheet pan with plastic wrap and freeze for 1 hour or overnight for best results. These can be transferred to a zip-top freezer bag and kept in the freezer for up to 3 months.
9. Preheat the oven to 375˚F with the rack in the middle position. Line a sheet pan with parchment paper and place cookie dough balls about 2” apart. Bake for 14 minutes. The key is to underbake these cookies to keep them dense and chewy.
10. Immediately sprinkle a little pinch of flakey sea salt on each as they come out of the oven. Cool and enjoy.
11. The cookies will last in an airtight container for 3 days. Bake them 1 at a time for a treat or all at once to share.