Pumpkin Chocolate Chip Cookies

1. In a mixing bowl using a handheld or standing mixer with paddle attachment, cream together butter and sugars until smooth. Add pumpkin puree and mix until well combined.
2. In another bowl, combine cake flour, all purpose flour, corn starch, baking soda, baking powder, salt, pumpkin spice, cinnamon, and nutmeg together. Sift the dry ingredients into the butter-pumpkin mixture (step 1). Mix until just combined. Stir in chocolate chips.
3. Transfer the pumpkin cookie dough to a clean bowl and cover with plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.

Double Chocolate Chip Cookies

1. In a mixing bowl using a handheld or standing mixer with paddle attachment, cream together butter and sugars until smooth. Add egg and mix until well combined.
2. In another bowl, combine cake flour, all purpose flour, corn starch, baking soda, salt, and cocoa powder together. Sift the dry ingredients into the butter-sugar mixture. Mix until just combined. Stir in chocolate chips.
3. Cover the dough with plastic wrap. Chill the dough in the refrigerator for at least 15 minutes.

Assembly

1. Preheat the oven to 350°F. Line baking sheets with parchment paper or grease with cooking spray.
2. Take the chilled dough out of the refrigerator. Scoop a spoonful of pumpkin chocolate chip cookie dough onto the prepared baking sheet. Then scoop a spoonful of double chocolate chip cookie dough and place it right next to the pumpkin dough. Use your hands to shape the dough and your fingers to press them together. Then add more chocolate chips on top. Repeat with the remaining dough, leave space in between.
   
3. Bake for 12-13 minutes, or until golden brown. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely. Cookies will hold their shapes during the cooling process, and become chewier and more flavorful over time.