Ingredients
1/2 C. butter melted
1/4 C. brown sugar
1/2 C. granulated sugar
1 tsp. vanilla
6 tbs. pumpkin puree
1 1/2 C. all-purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ginger
1/2 C. chocolate chips
Directions
In a medium bowl whisk together melted butter, brown sugar, and granulated sugar. Whisk vanilla and pumpkin in until smooth. Set aside.
In a large bowl toss together flour, baking powder, baking soda, cinnamon, cloves, and ginger. Mix the wet and dry ingredients together. The dough will be very soft. Add chocolate chips as best you can. Cover the dough and chill for at least 30 minutes. Chilling is mandatory.
Preheat oven to 350F degrees and spray cookie sheet with cooking spray. Roll dough into balls and slightly flatten them. Bake cookies for 8-10 minutes. Let the cookies sit on the cookie sheet for at least 5 minutes before transferring to wire rack.
**submitted by Erin Sims. I changed this recipe from the original slightly, I doubled the recipe too. When I doubled it I only put 1/4 tsp of salt because I used salted butter. I also used milk chocolate chips because that is what I like.
Original recipe found here.
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