Pumpkin Chocolate Chip Cookies

What is it about Fall that makes me want to bake like there's no tomorrow?  One of my favorite Fall baking items is the almighty, versatile Pumpkin. Ah Pumpkin. Pumpkin bread, pumpkin pie, pumpkin brownies, pumpkin pancakes, pumpkin cake, pumpkin donuts, pumpkin biscuits, pumpkin scones, pumpkin muffins, and of course, pumpkin chocolate chip cookies.

I've tried many, many recipes for pumpkin chocolate chip cookies over the years and didn't really love any of them. They were either too bland, too dry, too soggy, too cake-y, too gummy, or too crumbly. So this year, I've pondered, studied, and experimented, and have developed the best recipe for pumpkin chocolate chip cookies I've ever made. At least so far.These cookies are moist, but not too moist, somewhat cake-y but not overly so, and flavorful, but not too flavorful.
Best Pumpkin Chocolate Chip Cookies Ever!

The Best Pumpkin Chocolate Chip Cookies
Makes about 32 cookies

Ingredients:
3 C. bread flour
1 tsp salt
1 tsp soda
1 tsp baking powder
2 tsp cinnamon
1 t ginger
1/4 t cloves (optional)
1 C. brown sugar
1 C. granulated sugar
1 C. vegetable oil
3 C. cold pumpkin (put in the fridge the night before)
2 eggs
1 t vanilla
2 - 2 1/2 C. chocolate chips (You could also add half white chips or butterscotch chips.)

Directions:
  1. Preheat oven to 350 degrees.
  2. Whisk flour, salt, baking powder, soda, cinnamon, ginger and cloves together and set aside.
  3. In a separate bowl, whisk both sugars and oil together. Add the pumpkin and whisk thoroughly. Add eggs and vanilla and whisk.
  4. Add flour mixture to wet mixture and stir well.
  5. Stir in chocolate chips.
  6. Using a #20 cookie scoop (3 Tbs) drop cookies onto sprayed cookies sheets, about an inch apart. Bake for 14-16 minutes---until a toothpick inserted into the center of  a cookie comes out clean. Keep the dough in the refrigerator between batches to keep it cold.

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