• Place your favorite Fall mold on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 375F/190C.

PUMPKIN CHOCOLATE CHIP COOKIES PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside to cool down.
• In a mixing bowl, whisk the all-purpose flour together with the baking powder, baking soda, sea salt, ground cinnamon and Pumpkin Pie Spice.
• In a separate mixing bowl, whisk the cooled melted butter together with the granulated sugar and light brown sugar until no sugar lumps remain (about 30 seconds).
  4 oz butter, 1.76 oz light brown sugar, 1.76 oz granulated sugar
  
• Whisk in the egg, the pumpkin purée and the vanilla bean paste until smooth. Set aside.
  
• Pour the pumpkin/sugar preparation into the flour/spices bowl, and fold the chocolate chips until just combined. NOTE: The dough will be very soft and heavy ; that's normal.
  
• Scoop the cookie dough into the wells of your favorite Fall mold (up to 3/4).
  

BAKE!

• Bake for 15 minutes at 375F/190C. (Every oven heats differently, monitor your cookies from 12 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Pumpkin Chocolate Chip Cookies are out of the oven, let them cool down completely as is in your mold. When ready, slide them onto a serving plate to share and enjoy. Autumn Leaves & Pumpkins Please!
• N.B. These cookies are best stored at room temperature up to 3 days.