1stick (8 tablespoons) unsalted butter, melted and cooled
1 1/4cupspacked light brown sugar
1large egg
1egg yolk
2teaspoonsvanilla extract
1/4cuppumpkin puree
1 1/4cupssemisweet chocolate chips
Instructions
Preheat oven to 325 degrees F. Line baking sheets with silicone mats or parchment paper.
In a small bowl whisk together flour, cornstarch, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
In a large bowl combine melted butter and brown sugar with a rubber spatula. Add egg, egg yolk, and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour in 3 batches, mixing well after each addition, until a soft dough forms. Fold in chocolate chips.
Chill dough in fridge for 30 minutes. Using a spring-loaded ice cream scoop or a spoon, roll the dough into golfball sized balls. Bake for 10-12 minutes, or until set and edges are lightly browned. Let cool completely.