Pumpkin season is officially here and so are my favorite cookies. The smell of spices and the taste of pumpkin is one of the few things I look forward to when Fall hits. Other wise my list goes from sweaters,boots, changing color of the leaves and that is it because then it gets even colder and then snow comes.....
Lets not make this post depressing, pumpkin, pumpkin everything and chocolate with the pumpkin is as perfect as perfect can get. So enjoy these amazing soft delightful cookies.
1/2 cup butter
1/4 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
6 Tablespoons pumpkin puree
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 cups semi-sweet chocolate chips
Preheat oven 350*
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. Cover the dough and chill for 30 minutes.
Take the dough out of the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 1.5 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more chocolate chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.