Measure your flour into a microwave safe bowl. Microwave for 30 seconds at a time, stirring between heating increments, until the flour reaches 160°F.

Once it reaches 160°F, pour the flour onto a parchment lined cookie sheet to cool.

In a separate bowl, combine the butter, brown sugar until there are no more pieces of butter.

To the same bowl, add the pumpkin puree, cooled flour, salt, pumpkin pie spice and powdered sugar.

Mix well until a thick dough forms.

Fold in the chocolate chips, making sure not to overmix.

Enjoy!