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INGREDIENTS:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup pumpkin puree
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 cups unbleached all-purpose flour
- 1 (12 oz) bag semisweet chocolate chips
DIRECTIONS:
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone mats.
In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar and cream until light in color and well blended. Add eggs, one by one, scraping down sides of the bowl, until incorporated. Add vanilla and pumpkin puree and mix on low to blend.
In a medium bowl, add baking powder, baking soda, salt, cinnamon and flour and stir to combine. Add flour mixture to the butter-sugar mixture and mix on low just until flour almost disappears. Turn off machine, add more flour and mix on low just until flour almost disappears. Repeat, adding remaining flour and mix on low just until flour is incorporated. Add chocolate chips and mix on low speed to combine, about 15 seconds.
Drop dough by tablespoonfuls, 9-12 cookies per sheet. Bake until cookies are lighter in color and edges appear dry, 10-13 minutes. Repeat with remaining dough. Remove cookies from oven and let cool, about 5 minutes. Transfer to a wire rack to cool completely.
