½ cup light brown sugar
1 cup granulated sugar
2 teaspoon vanilla extract
¾ cup pumpkin puree
3 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
pinch ground cloves
pinch ginger
1½ cups semi-sweet chocolate chips
In a medium bowl, add the melted butter, brown sugar, and granulated sugar. Whisk the ingredients together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin puree until smooth. Set aside. In a large bowl, stir together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Gently fold in the chocolate chips. Roll the dough into balls, about 2 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Chill the dough for at least 30 minutes. (Can chill up to 3 days.) When ready to bake the cookies, preheat the oven to 350F degrees. Remove the cookie dough balls from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Bake the cookies for 8-10 minutes. The cookies will look soft and underbaked. That is ok, do not overbake. Remove from the oven and press a few more chocolate chips on top if desired. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.