Ingredients:
(makes approx 3 dozen cakey cookies)
3 cups Gold Medal all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup butter, at room temperature
3/4 cup brown sugar
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
2 cups chocolate chips
Directions:
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.
Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
Drop by large, rounded tablespoons onto baking sheet. Bake for 10-15 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
(adapted from twopeasandtheirpod.com)
