From Scratch Pumpkin Chocolate Chip Cookies

Ingredients

Directions

1. 1

   Preheat and Prepare

   Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.

2. 2

   Whisk Dry Ingredients

   In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds, set aside.

3. 3

   Blend Sugars and Butter

   In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and melted butter until combined.

4. 4

   Add Wet Ingredients

   Mix in egg and vanilla then blend in pumpkin puree.

5. 5

   Combine Flour and Wet Mixtures

   With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet).

6. 6

   Fold in Chocolate Chips

   With a rubber spatula, fold in chocolate chips while folding batter to evenly combined.

7. 7

   Scoop Dough

   Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with Silcone liners or parchment paper, spacing cookies two inches apart.

8. 8

   Bake

   Bake in preheated oven in the middle racks until cookies are nearly set about 11 - 13 minutes.

9. 9

   Cool and Store

   Allow to cool several minutes before transferring to a wire rack to cool. Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout).