Pumpkin Chocolate Chip Cookies

We, Thalmans, really liked these and it makes so many I was able to run them around to all the new neighbors. Next time, for us, I will substitute some wheat flour and use applesauce instead of butter.  

http://www.foodiecrush.com/pumpkin-chocolate-chip-cookies/

Pumpkin Chocolate Chip Cookies

These cookies are just like the variety I see pop up every fall at my local Harmon's grocery store. They're soft, pillowy and filled with chocolate chips.

Serves: makes 60 cookies

Ingredients

• 3 cups granulated sugar
• 1 (29-ounce) can pure pumpkin
• 1 cup butter, melted
• 1 teaspoon vanilla
• 2 eggs
• 4 tablespoons pumpkin pie spice
• 6 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon kosher salt
• 5 cup all-purpose flour
• 1 (12-ounce) bag semi-sweet chocolate chips

Instructions

1. Preheat the oven to 375 degrees F.
2. In the bowl of a stand mixer, combine the sugar, pumpkin, melted butter and vanilla and mix until smooth. Add the eggs and beat for 1-2 minutes.
3. Whisk the pumpkin pie spice, baking powder, baking soda and kosher salt in a small bowl and add to the wet ingredients. Mix well. Mix in 2 cups of the flour, then 2 more cups and then the final cup. Add the chocolate chips and mix just until incorporated.
4. Line a baking sheet with parchment paper or a baking mat. Drop 1 tablespoon rounded scoops of the cookie dough on the sheet about 2 inches apart.
5. Bake cookies for 12-15 minutes. Let rest on cookie sheet for 2-3 minutes then move to a cooling rack to cool completely.

Notes

slightly adapted from Chaney's Charming Kitchen