Start by heating your pumpkin puree in a non-stick skillet over medium heat. Stir occasionally until the puree thickens and deepens in color, which should take about 5-7 minutes. This step enhances the pumpkin’s natural sweetness, and it’s the secret to the irresistibly rich flavor.

In a large mixing bowl, use a hand or stand mixer to cream the softened butter and brown sugar together until fluffy. Add the egg, vanilla extract, and your cooled, caramelized pumpkin. Mix until fully combined.

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will start to look and smell like autumn bliss!

Switch to a spatula and gently fold in the chocolate chips. This ensures every cookie is loaded with gooey chocolate in every bite.

Line your baking sheets with parchment paper and preheat your oven to 350°F (175°C). Use a cookie scoop to drop even portions of dough onto the sheets. Leave space for spreading. Bake for 10-12 minutes, or until the edges are golden brown. Cool slightly before transferring to a wire rack.