Chewy Pumpkin Chocolate Chip Cookies

Recipe from Dawson Croxall

Ingredients:

¼ Cup of Unsalted Butter

⅛ Cup of Packed Light Brown Sugar

¼ Cup of Granulated White Sugar

½ Tsp of Vanilla Extract

3 Tbsp of Pumpkin Puree

¾ Cup of All-Purpose Flour

⅛ Tsp of Salt

⅛ Tsp of Baking Powder

⅛ Tsp of Baking Soda

¾ Tsp of Ground Cinnamon

⅛ Tsp of Ground Nutmeg

⅛ Tsp of Ground Cloves

¼ Cup of Semi-Sweet Chocolate Chips

Preparation:

In a medium size bowl, whisk melted butter with brown sugar and white sugar until lumps are gone. Then, whisk in the vanilla and pumpkin until smooth. Set this mixture aside.

In a large bowl, stir together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Pour the wet ingredients from the other mixture into these dry ingredients and mix them together using a spoon or rubber spatula. Add chocolate chips. Chill dough for 10-30 minutes. Heat oven to 350 degrees, line a baking sheet with parchment paper.

Roll the dough into balls, cook for 10 minutes, then take them out and cool for 10 minutes before moving to a cooling rack.