1 cup butter
1/2 cup white sugar
1 1/2 cup brown sugar lightly packed
3 large egg yolks
2 teaspoon vanilla
2/3 cup canned pumpkin- NOT pumpkin pie filling
2 3/4 cup flour
1/4 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoon pumpkin pie spice
1 1/2 teaspoon baking soda
Place the butter in a large microwave-safe bowl. Microwave for 45 seconds or until the butter is melted. Place in fridge to cool a little.. Make sure the mixture isn't too hot. Whisk in the white and brown sugar until completely combined and then add in the egg yolks.
Add in the vanilla. Whisk until well combined.
Combine the flour, salt, cinnamon, pumpkin pie spice & baking soda in a small bowl then stir it into the batter with a wooden spoon.
The mixture should pull away from the edges once all the flour is added. Stir in the chocolate chips.
Cover and place in the fridge for 1 hour. This is a crucial step- if skipped your cookies will likely spread like a pancake.
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
Bake for 9-12 minutes or until very lightly browned on the bottom. The key to these cookies is slightly under-baking - that will keep them soft and chewy on the inside.
Remove from the oven and allow to "cook" for another 1-2 minutes on the baking sheet before removing them to a wire cooling rack.
*This is optional but huge for appearance: I press in 3 or 4 additional chocolate chips into the tops of each of the cookies as soon as I remove them from the oven.
These cookies taste even better the next day -- the spices and pumpkin flavor have definitely intensified by then! Don't get me wrong, they're also gooey & yummy right out of the oven!
