1-Blot the pumpkin puree: This is a crucial step. Place pumpkin puree on several layers of paper towels and press to remove excess moisture. This prevents a cakey texture and ensures your cookies will be chewy.

2-Prepare the wet ingredients: Whisk the melted butter with the brown sugar and granulated sugar until smooth and no lumps remain. Add the vanilla extract and blotted pumpkin puree; mix until smooth. Set aside.

3-Mix the dry ingredients: In another bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice until thoroughly combined.

4-Combine ingredients: Pour the wet ingredients into the dry ingredients, mixing with a spoon or spatula until a dough forms. Fold in the chocolate chips, even if they don’t fully stick.

5-Chill the dough: Cover and chill the dough for 30 minutes to 3 days. Chilling is essential to control spreading during baking and allows flavors to meld.

6-Preheat and prepare: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

7-Shape the cookies: Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Place on the sheets about 3 inches apart. Slightly flatten the dough balls to help spreading.

8-Bake: Bake for 11-12 minutes until the edges are set; the centers will look soft. Cookies continue baking on the hot sheet after removal from the oven.

9-Optional shaping: Optionally flatten the cookies with the back of a spoon after baking if they did not spread enough. Press extra chocolate chips on top for appearance if desired.

10-Cool completely: Cool on the baking sheets for at least 10 minutes, then transfer to a wire rack. The cookies get chewier and more flavorful over time, especially after several hours or overnight.