Pumpkin Chocolate Chip Cookies

This year I took both my jack-o-lanterns and made them into pumpkin puree for future pumpkin deliciousness. This is the first of (hopefully) many experiments with pumpkin. The result: a moist pumpkin cookie full of fall spices that immediately plunge you into the Thanksgiving spirit and leave your taste buds begging for more. A word of caution: hide these cookies soon after baking, or they'll be gobbled up before you know it.

This recipe was adapted from foodnetwork.com.

1 cup (2 sticks) unsalted butter, softened

1 cup white sugar

1 cup light brown suar

2 large eggs

2 tsp vanilla extract

1 cup pumpkin puree

3 cups all-purpose flour

2 tsp baking powder (the original recipe calls for soda)

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger (I used freshly ground ginger)

1/4 tsp ground nutmeg

1/4 tsp ground cloves

2 cups (12 oz bag) chocolate chips (of the sweetness of your choosing)

Using a mixer, beat the butter until smooth. Beat in white and brow sugars until the mixture is light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and pumpkin puree. In a separate large bowl, whisk four, baking powder/soda, salt, cinnamon, ginger, nutmeg, and cloves together. Slowly add the flour mixture into the mixture. Do not stir too much! Add the chocolate chips and mix until chips are evenly distributed. Drop the cookie dough in heaping tablespoons onto a greased cookie sheet. Bake at 350 for 15-20 minutes or until cookies are brown around the edges. When done, remove cookies from the oven and let rest on the pan for 2 minutes.

-Coriaunty