Pumpkin Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter, melted & cooled
1 cup light brown sugar, not packed
½ cup dark brown sugar, packed
2 large eggs
1 ts pure vanilla extract
1 cup plain pumpkin puree
3 cups all-purpose flour
1 ts baking powder
1 ¼ ts baking soda
½ ts salt
4 quick dashes of pumpkin pie spice (or more if you like the flavor, I don’t like a lot)
3 dashes of cinnamon
2 cups milk chocolate chips
Mix the butter and all sugars together. I did this by hand; feel free to use a mixer.
Mix until smooth.
Add in the eggs 1 at a time, then the vanilla & pumpkin puree. Set aside.
In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
Slowly add, in batches, the dry mixture to the wet mixture.
Do not over mix! Lumps are good!
Stir in the chips. Cover the bowl with plastic wrap and chill at least 2 hours or overnight.
When ready to bake, preheat oven to 350 degrees, Line a couple cookie sheets with parchment paper or spray with nonstick cooking spray, or whichever method you like.
Using a medium or small ice cream scoop, scoop the cookie dough onto the prepared cookie sheets. Do no press them flat, leaven them round.
Bake for 15 to 18 minutes, or until the cookies are browned around the edges.
Let cookies cook on wire racks.
Should make about 36 cookies if using a medium ice cream scoop, more if you use a small ice cream scoop.