1 C unsalted butter, softened
1 C white sugar
1 C light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 C canned pumpkin puree
3 C all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 C (12oz bag) milk chocolate chips, not semisweet
Nonstick spray or parchment paper
Preheat oven to 350°F. Spray cookie sheets with nonstick spray or line with parchment paper.
Using a mixer, beat butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Slowly beat the flour mixture into the batter in thirds. Stir in the chocolate chips.
Scoop the cookie dough by heaping tablespoons into the prepared cookie sheets.
Bake 15-20 minutes or until cookies are browned around the edges.
Remove cookie sheets from oven and let rest for 2 minutes.
Take cookies off with a thin spatula and let cool on wire racks. Enjoy!