Pumpkin Chocolate Chip Cookies

Ahhhh pumpkin season is here at last! I know technically I could bake with pumpkin year round, but pumpkin cookies in the spring just aren't as magical. These cookies are deliciously moist and cakey with a lovely pumpkin spice flavor. I hope you enjoy them as much as I do!

Pumpkin Chocolate Chip Cookies Recipe

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/3 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1/2 packed light-brown sugar
• 1/2 cup melted butter
• 1 large egg
• 1 tsp vanilla extract
• 1 cup canned pumpkin puree
• 1 1/2 cups dark semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt; set aside.

2. In a separate bowl beat together the granulated sugar, brown sugar, and melted butter until fluffy. Add in the egg and vanilla and beat for 30 seconds. Add in the pumpkin puree and beat until combined. Remember to scrape the sides of your bowl down. Gently fold in the chocolate chips.

3. Scoop using a medium cookie-scooper or 2 heaping tablespoons onto a lined baking sheet (I prefer to use parchment paper) spacing the cookies 2 inches apart. Bake for 10-12 minutes. Allow to cool for a few minutes before transferring to a cooling rack. They'll be extra fluffy but will lay down nicely.

This recipe was adapted from an AllRecipes.com recipe.

My husband is such a huge cookie fan, sometimes he jokes and says that he married me for the cookies! I love that these cookies unite our two loves: chocolate chips and pumpkin! Happy baking, enjoy!

P.S. I'm linking up to all of these great link parties!