Chocolate Chip Pumpkin Cookies

Fall is in the air, and I am all about these fall recipes!

Thanks to Well Plated these CHOCOLATE CHIP PUMPKIN COOKIES turned out delicious!

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the white whole wheat flour, all-purpose flour, oats, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a separate, large bowl, beat together the butter and sugars on medium speed until smoothly combined..
To the bowl with the butter mixture, add the pumpkin, egg, and vanilla. Beat again, just until evenly blended.
Gradually add the dry ingredients to the wet ingredients, beating on low speed. Stop as soon as the flour disappears.
By hand with a wooden spoon or spatula, fold in the chocolate chips and pecans.
With a cookie scoop or spoon, scoop the dough by heaping tablespoons so that you have balls that are about 1 1/2-inches each, leaving about 1 inch of space around each cookie.
Bake the cookies on the center rack for 11 to 12 minutes, until the edges are lightly browned and the tops feel dry to the touch but the center is still soft underneath. Remove the cookies from the oven, and let them cool on the baking sheet for 5 minutes before transferring to racks to cool completely.

Enjoy!