1-Getting started with this pumpkin chocolate chip cookies recipe: First, whisk the melted butter with the brown and granulated sugars until smooth, which helps create that chewy texture we want. Then, add the vanilla extract and blotted pumpkin puree, whisking to combine for a flavorful base.

2-Next, in another bowl: mix the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice to blend the dry ingredients evenly. Stir the wet ingredients into the dry until a dough forms, then fold in the chocolate chips for those delightful bursts of sweetness. Cover and chill the dough for at least 30 minutes up to 3 days this step is crucial as it prevents spreading and boosts flavor.

3-Preheat your oven to 350°F (177°C): line baking sheets with parchment paper or silicone mats for easy cleanup. Scoop about 1.5 tablespoons of dough for each cookie, roll into balls, and place them 3 inches apart on the sheets. Slightly flatten each ball with the back of a spoon or cup to help them bake evenly.

4-Bake for 11 to 12 minutes: until the edges are set but the centers remain soft, giving you that perfect soft fall treat. Optionally, press extra chocolate chips on top while the cookies are still warm for a polished look. Finally, cool the cookies on the baking sheets for 10 minutes before transferring them to a rack to cool completely; they get even chewier and more flavorful after resting.