Fun For Fall
- 1 c. unsalted butter, softened
- 1/2 c. light brown sugar
- 1 c. white sugar
- 2 t. vanilla
- 3/4 c. pumpkin puree
- 3 c. unbleached white all-purpose flour
- 1/2 t. salt
- 1/2 t. baking powder
- 1/2 t. baking soda
- 3 t. ground cinnamon
- 1/2 t. ground nutmeg
- 1/2 t. ground cloves
- 1/2 t. ground allspice
- 1 c. chocolate chips (dark or semi-sweet)
In a medium bowl, cream butter, and sugars together until creamy. Stir in vanilla and pumpkin until smooth.
In a large bowl, combine flour, salt, baking powder, baking soda and spices. Stir the wet ingredients into the dry ingredients and mix together with a large spoon. The dough will be very soft. Fold in chocolate chips.
Cover the dough and chill for at least 30 minutes or up to 24 hours. Chilling is essential.
When ready to bake, lightly grease cookies sheets. Roll dough into balls (or use a cookie scoop) and place on cookie sheets; slightly flatten. Cookies will only spread slightly in the oven.
Bake at 350 degrees for 10-12 minutes. Cookies will look very soft and under baked. Allow cookies to cool for at least 10 minutes on the cookies sheets before transferring to a wire rack lined with paper towel to absorb the grease.
The longer the cookies cool, the chewier they will be. Cookies stay soft, moist and chewy stored at room temperature.