Place a sheet of parchment paper on your baking tray so the cookies release easily and keep their shape. Give your pumpkin puree a good stir, then gently warm it in a small saucepan over medium heat for about 8–10 minutes. This thickens it slightly and brings out a richer pumpkin flavor. Let it cool completely before adding it to the batter so your butter stays happy.

In a large mixing bowl, beat together softened salted butter with brown and granulated sugars until creamy and fluffy. Pause to scrape the sides to ensure an even mix. Stir in the cooled pumpkin and vanilla until the mixture is smooth, silky, and smells like fall in a bowl.

Whisk the flour, cornstarch, baking soda, and spices, cinnamon, nutmeg, and ginger, in another bowl. Slowly add this dry mixture to the wet ingredients, folding gently just until combined, overmixing will make your cookies dense. Fold in the dark chocolate chips, letting them nestle into the dough naturally. Imperfect folds are totally fine, they give your cookies a rustic, homemade look.

Measure roughly 2 tablespoons of dough at a time, then roll softly into balls. Using a cookie scoop is handy for even sizes, but your hands work just as well. Space them a little apart on the tray, they like room to spread and puff up. Cover the dough and chill in the fridge for at least an hour; this step helps your cookies stay thick, soft, and full of flavor.

Preheat your oven to 350°F (175°C). Bake the cookies for 10–13 minutes, taking them out when they’re still slightly under-baked for that soft, tender center everyone loves. Press extra chocolate chips onto the cookies while they’re warm for that irresistible melted look. Let them cool on the sheet for a few minutes, then move to a wire rack. Now comes the best part: grab a cookie (or three) and enjoy.