How to make pumpkin chocolate chip cookies

• If your pumpkin puree is on the moist side, line a sieve with paper towel and transfer the puree to it - wait half an hour for it to drain.
  90 g pumpkin puree
• Mix butter with both sugars, vanilla, and pumpkin puree.
  115 g butter, 50 g brown sugar, 100 g granulated sugar, 1 teaspoon vanilla extract
• Mix flour with baking powder, baking soda, salt, and spices.
  190 g wheat flour, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1.5 teaspoons ground cinnamon, 3/4 teaspoon pumpkin spice
• Add wet ingredients to dry ingredients and mix with a spoon.
• Add chocolate and mix.
  90 g chocolate
• Place the dough in the refrigerator for at least half an hour to chill.
• After chilling, scoop walnut-sized portions of dough with a teaspoon - roll them into balls in your hands.
• Arrange the cookies on a baking sheet, leaving some space around them.
• Lightly flatten the balls with a spoon or the palm of your hand.
• Bake at 180 degrees (top/bottom heat) for about 10-12 minutes.
• After baking, set aside to cool.