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Wash hands with soap and water.
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Pre heat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silpats.
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In a large bowl, cream butter and sugars until light and fluffy. Beat in pumpkin, egg yolk, and vanilla.
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In a small bowl, whisk together baking soda and HOT water. Pour into butter/pumpkin mixture and beat to combine. Add flour, salt, and spices mixing until just combined. Stir in chocolate chips.
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Scoop 1” balls onto lined cookie sheet 2” apart from one another. Sprinkle with additional chocolate chips, if desired.
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Don’t eat raw dough or batter.
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Bake cookies for 9-11 minutes or until edges begin to turn golden. Remove from oven and allow to cool on cookie sheet for 5 minutes before removing with a spatula and placing on a wire rack to cool completely.
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Store cookies in an air-tight container for up to 4 days.