Pumpkin Chocolate Chip Cookies

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a large bowl, use a hand mixer to beat together 1 1/2 cups granulated sugar and 3/4 cup unsalted butter until light and fluffy, about 1-2 minutes. Add 1 large egg, 1/2 cup pumpkin puree, and 2 teaspoons vanilla extract to the butter-sugar mixture. Beat until well combined and smooth.

In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, 3/4 teaspoon baking powder, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves, 1/2 teaspoon salt, and 1/8 teaspoon ground gingeruntil evenly combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully incorporated. Continue mixing for an additional 30 seconds to ensure everything is well blended.

Gently fold in 1 cup milk chocolate chips until evenly distributed throughout the dough.

Scoop 1 ½-inch rounds of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 15-17 minutes, or until the cookies are slightly golden around the edges.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack to cool completely.

Dessert