* 2 1/2 cup All-purpose Flour * 1/2 tsp Baking Powder * 1/2 tsp Baking soda * 2 tsp Cinnamon * 1/2 tsp Ginger * 1/2 tsp Nutmeg * 1 tsp Salt * 1 cup Granulated Sugar * 3/4 cup Light Brown Sugar * 1/2 cup Unsalted Butter softened, at room temperature * 1 cup Pumpkin Puree * 1 Egg large * 1/2 tsp Vanilla extract * 1 cup Chocolate chips (semi-sweet and/or milk chocolate) + extra for tops of cookies * Turbinado Sugar for sprinkling
**INSTRUCTIONS**
1. Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside. 2. In a medium-sized bowl, mix together flour, spices (ginger, cinnamon, nutmeg), salt, baking powder, and baking soda. Set aside. 3. In a large bowl or the bowl of an electric stand mixer, beat butter with the sugars (granulated and light brown sugars) for ~1 min. Scrape down bowl. Slowly add pumpkin puree, egg, and vanilla to mixture. 4. Add flour mixture to the wet (pumpkin) mixture. Mix until just combined. Scrape down bowl and add chocolate chips. Mix slowly to combine. 5. Using a large cookie scoop or 2 spoons, dollop 2 tablespoon rounds onto baking sheet. Space dough rounds ~2 inches apart. 6. Bake at 350F for ~22 minutes, or until cookies are firm at the edges. Let cookies cool on the cookie sheet for at least 5 minutes, or until they easily maintain their shape when picked up. You can then place the cookies on a wire rack to cool completely.
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**RECIPE:** https://themindfulmeringue.com/pumpkin-chocolate-chip-cookies/
**INGREDIENTS**
* 2 1/2 cup All-purpose Flour
* 1/2 tsp Baking Powder
* 1/2 tsp Baking soda
* 2 tsp Cinnamon
* 1/2 tsp Ginger
* 1/2 tsp Nutmeg
* 1 tsp Salt
* 1 cup Granulated Sugar
* 3/4 cup Light Brown Sugar
* 1/2 cup Unsalted Butter softened, at room temperature
* 1 cup Pumpkin Puree
* 1 Egg large
* 1/2 tsp Vanilla extract
* 1 cup Chocolate chips (semi-sweet and/or milk chocolate) + extra for tops of cookies
* Turbinado Sugar for sprinkling
**INSTRUCTIONS**
1. Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
2. In a medium-sized bowl, mix together flour, spices (ginger, cinnamon, nutmeg), salt, baking powder, and baking soda. Set aside.
3. In a large bowl or the bowl of an electric stand mixer, beat butter with the sugars (granulated and light brown sugars) for ~1 min. Scrape down bowl. Slowly add pumpkin puree, egg, and vanilla to mixture.
4. Add flour mixture to the wet (pumpkin) mixture. Mix until just combined. Scrape down bowl and add chocolate chips. Mix slowly to combine.
5. Using a large cookie scoop or 2 spoons, dollop 2 tablespoon rounds onto baking sheet. Space dough rounds ~2 inches apart.
6. Bake at 350F for ~22 minutes, or until cookies are firm at the edges. Let cookies cool on the cookie sheet for at least 5 minutes, or until they easily maintain their shape when picked up. You can then place the cookies on a wire rack to cool completely.
Really yummy