INGREDIENTS
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 Tablespoon pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup pure pumpkin (I use Libby’s 100% pure pumpkin)
1 large egg
1 teaspoon pure vanilla extract
1 cup mini semi-sweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees f. then grease baking sheet(s) or use parchment paper.
In a medium size bowl, add flour, baking soda, baking powder, pumpkin pie spice and salt – mix well.
In a separate large bowl, mix/beat butter and sugar until blended well, then add pumpkin, egg and vanilla, mix until batter is smooth.
Slowly add flour mixture to the pumpkin batter, mixing until just blended - do not over mix.
Last, add chocolate chips until evenly blended - do not over mix.
Drop rounded tablespoon size cookie dough on baking sheet (I use a Pampered Chef medium size scooper).
Bake on middle rack of oven for approximately 15 – 18 minutes, until the edges of the cookies turn a slight golden brown and are firm.
Remove from oven, cool for a few minutes on baking sheet, then move cookies to cooling rack to finish cooling. Enjoy
Makes approximately 3 dozen cookies.
Tip
I like to sprinkle a few extra mini chocolate chips on top of each cookie before baking.