Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Spoon your pumpkin purée onto a few layers of paper towels. Spread it out slightly, then press another layer of towels on top. Let it sit for about five minutes
Mix together the the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside
In a separate bowl, whisk together your melted, cooled butter, eggs, and both sugars until combined and smooth.
Add the egg and blotted pumpkin puree.
Add your dry ingredients directly to the bowl with the wet ingredients
Fold in the Chocolate Chips
Use a medium cookie scoop (about 1.5 tablespoons) to portion out the dough onto your prepared baking sheets.
Bake for 11 to 13 minutes, until the edges are set and lightly golden. The centers will still look slightly underdone and soft when you take them out.
Let the cookies rest on the baking sheet for 5 to 10 minutes before moving them to a wire rack
Serve and enjoy!!
