Prep: 15 minutes
Bakes: 11 minutes
Yields: 30 cookies
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoons cinnamon
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1 egg
- 1 teaspoon vanilla
- 1 cup canned pumpkin puree
- 1 1/2 cups chocolate chips
Directions:
- Preheat oven to 350 degrees, then line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking powder, baking soda, spices and salt; set aside.
- In a separate bowl, using an electric mixer, blend together the sugar and butter; mix in egg and vanilla then blend in pumpkin puree.
- Slowly blend in the flour mixture and mix just until nearly combined, scraping sides of bowl as needed.
- Using a rubber spatula, fold chocolate chips into batter to evenly combine.
- Drop dough 2 tablespoons at a time and 2 inches apart onto prepared baking sheet.
- Bake until cookies are nearly set, 11-13 minutes.
- Allow to cool several minutes before transferring to a wire rack to cool.
- Let cool completely then store in a single layer in an airtight container.
