Baking Instructions

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  0.25 cup unsalted butter
• Beat in the pumpkin puree, egg, and vanilla extract until well combined.
  0.25 cup unsalted butter
• In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  0.25 cup unsalted butter
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Stir in the chocolate chips.
  0.25 cup unsalted butter
• Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly soft.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.