Pumpkin Chocolate Chip Cookies

Pumpkin and chocolate.  Need I say more?  What is there not to love?  I found this recipe on the Food Network website and they are delicious.  Perfect for the season!

Pumpkin Chocolate Chip Cookies
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1 cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 tsp. vanilla
1 cup canned pumpkin puree
3 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 cups milk chocolate chips

Heat the oven to 350.  Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the 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 chips.  Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15-20 minutes, or until the cookies are browned around the edges.  Remove the cookie sheets from the oven and let them rest for 2 minutes.  Take the cookies off with a spatula and cool them on wire racks.

(notes:  I used a Silpat baking mat on my cookie sheet.  I HIGHLY recommend them.  I have had mine for years and love them!!!  Also, my oven tends to run hot so I baked mine at 325 for 13 minutes and they turned out perfect.)