• Preheat the oven to 180°C (350°F). Line 2-3 baking sheets with parchment paper.

Prepare the cookie dough:

• Place a few disposable paper towels on a large plate or shallow bowl and spread the pumpkin puree on top. Lightly press or blot the pumpkin puree with a paper towel to absorb the excess liquid. Repeat this step until your pumpkin puree is about 1/2 cup (115g). The more you dry the pumpkin, the chewier your cookies will be.
• Add the sugar, cooled butter, pumpkin puree and vanilla extract to a large mixing bowl. Whisk until well combined.
• Add the flour, spices and baking soda to your mixing bowl. Use a wooden spoon to mix until just before it's combined. The cookie dough should be soft, but not warm. If your cookie dough is too soft, chill it in the fridge for at least 15 minutes.
• Add the chocolate chips/chunks and fold through.

Shaping the cookies:

• Roll the dough into balls, about 2 tablespoons of dough each or a heaped mini cookie scoop. Arrange them on a baking sheet with about 2 inches (5cm) between each. Flatten each cookie dough ball with. If desired, press more chocolate chunks/chips into the tops of each cookie.

Baking and storing the cookies:

• Bake the cookies for 13-15 minutes or until the edges appear cooked and golden brown (the centers will still look soft). The cookies will puff up but will deflate as they cool. If desired, press a few extra chocolate chips into the top of the cookies. Let the cookies cool on the baking sheets for 15 minutes then transfer them to a cooling rack.
• Enjoy the cookies warm or store them in an airtight container for up to 3 days. Although, these cookies never last that long in my house!