• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

PUMPKIN CHOCOLATE CHIP COOKIES PREPARATION

• Place the pumpkin purée on a plate and using a paper towel, blot out some of the pumpkin’s moisture so all that’s left is the flavor. Set aside.
  5.64 oz pumpkin purée
  
• Place butter in a small sauce pan and heat on low until melted. Set aside to cool down.
  4.05 oz butter
• In a mixing bowl, whisk the cooled melted butter together with the granulated sugar and light brown sugar until no sugar lumps remain (about 30 seconds).
  3.53 oz granulated sugar, 1.76 oz light brown sugar
  
• Whisk in the vanilla bean paste and blotted pumpkin until smooth. Set aside.
  1 tsp vanilla bean paste
  
• In a separate mixing bowl, whisk the all-purpose flour together with the salt, baking powder, baking soda, ground cinnamon, Pumpkin Pie Spice and chocolate chips.
  6.70 oz all-purpose flour, 1/4 tsp sea salt, 1/4 tsp baking powder, 1/4 tsp baking soda, 1 1/2 tsp ground cinnamon, 1 tsp pumpkin pie spice, 3.17 oz dark chocolate chips
  
• Pour the pumpkin/sugar preparation into the flour/spices bowl, and fold until just combined. NOTE: The dough will be very soft and the chocolate chips will not really stick to the dough, but that's okay.
  

REFRIGERATE

• Refrigerate the cookie dough for 30 minutes.

ASSEMBLY

• Using a tablespoon, scoop the cookie dough (about 2 tablespoons) and roll it between your hands into a ball. Place each cookie directly onto your Large Bonmat at least 2 inches | 6 cm apart from each other. Using the bottom of a glass slightly flatten the tops of the dough balls. NOTE: Without doing so, the cookies may not spread. Add additional chocolate chips on top if you like, I used 2 additional tablespoons of dark chocolate chips.
  

BAKE!

• Preheat oven to 350F/180C. Bake for 10 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 9 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 | No Eggs are out of the oven, let them cool down completely as is on your Baking Sheet. When ready, slide them onto a serving plate to share NOTE: They taste better on day 2! Enjoy! Autumn Leaves & Pumpkins Please!
  
• N.B. These cookies are best stored at room temperature up to 3 days.