Pumpkin Spice Chocolate Chip Cookies

In a medium bowl, combine flour, pumpkin spice, cornstarch, baking soda and salt.

In a separate large bowl, beat butter and sugars using an electric hand mixer until creamy and combined. Add pumpkin and beat until well mixed.

In a separate small bowl, whisk together water, oil and baking powder. Add to the butter mixture and beat until just combined, about 30 seconds. Add flour mixture into butter mixture and stir until well-mixed. Stir in chocolate chips. Your dough will be quite wet and sticky.

Cover and chill for at least 4 hours.

Preheat oven to 350ºF and line two cookie sheets with parchment or a silpat.

Scoop the dough into 1-tablespoon-sized balls (I used a cookie scoop) and place on the pan. Do not flatten them out at all. (See note below.)

Bake until top feels set and the edges just begin to darken, about 16–17 minutes. Let cool completely on the pan (they set up a lot once cooled!). Devour!

Notes:
• Please weigh your flour to ensure results
• If your oven isn’t big enough for both trays at once, then leave the unbaked sheet in the fridge until ready to use to keep the dough cold.