the fall cookie of your dreams just dropped 🍁 these pumpkin chocolate chip cookies are chewy, soft, perfectly spiced, and loaded with chocolate. be sure to save this video for the full recipe below so you can add them to your fall baking rotation! Ingredients ½ cup unsalted butter, melted ⅓ cup pumpkin puree, drained and squeezed (should end with ¼ cup) 1 cup packed light brown sugar 1 large egg yolk 2 tsp vanilla extract 1½ cups all-purpose flour ½ tsp baking soda ¼ tsp baking powder ¼ tsp salt 2 tsp cinnamon ¼ tsp nutmeg ⅔ cup semi-sweet chocolate chips (or ⅓ cup each of regular and mini chips), plus more for rolling on the outside if you feel like it! Instructions 1. In a large bowl, combine melted butter, brown sugar, and squeezed pumpkin. (To drain pumpkin puree, wrap in a strong paper towel and gently squeeze to remove excess liquid. You should end up with ¼ cup). Mix to combine. 2. Add egg yolk and vanilla; mix well. 3. Add flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir until no streaks of flour remain. 4. Fold in chocolate chips (I did half mini, half regular for fun), and scoop cookies into 1½ oz balls. Roll cookies in more chips if you feel like it! 5. Cover and chill dough for 30 minutes. 6. Preheat oven to 350°F and line a baking sheet with parchment paper. 7. Place cookies 2 inches apart on prepared baking sheet and bake until edges are set and centers are soft, 9 to 10 minutes. Cookies should be set around the edges but still slightly soft in the middles. Let cool on cookie sheet before serving. — @bromabakery TikTok