1. Whisk the wet stuff: Dump the melted butter, both sugars, vanilla, and that blotted pumpkin into a big bowl. Whisk until it’s smooth. My kids always want to lick the whisk at this point.

2. Mix the dry stuff: Grab another bowl and whisk together flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. I always forget the salt and have to fish it out later.

3. Combine everything: Pour the dry ingredients into the wet ones and stir until it just comes together. Don’t beat it to death. Fold in those chocolate chips – I always add extra because life’s too short.

4. Chill the dough: Cover with plastic wrap and stick it in the fridge for at least 30 minutes. I’ve left it for three days when I got busy. Still worked perfectly.

5. Preheat your oven: Crank it to 350°F and line your baking sheets with parchment. I learned this the hard way after scraping cookies off bare pans.

6. Scoop the dough: Roll into balls about the size of a golf ball, space them out on the sheet, and flatten slightly. My youngest daughter insists on helping with this part.

7. Bake: Stick them in for 11-12 minutes. Edges should be set but centers still look soft and slightly underdone. They’ll finish cooking on the hot pan.

8. Cool: Let them sit on the baking sheet for 10 minutes before moving them. They taste even better tomorrow, if they last that long.