Bakery Style Pumpkin Chocolate Chip Cookies

• 2 cups flour
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup canned pumpkin
• 1/2 cup butter (slightly melted)
• 1 cup semi-sweet chocolate chips

1. In large bowl combine flour, sugar, spices, baking soda, baking powder & salt.
2. In medium bowl beat eggs lightly then add pumpkin & butter. Whisk until combined then stir in the chocolate chips.
3. Fold the wet ingredients into dry ingredients, just until moistened. Don't over mix.
4. Spread a sheet of parchment paper over cookie sheets & drop 2 Tablespoons of batter about 2-3 inches apart on parchment.
5. Bake at 350u0b0 for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
6. These freeze well also. I cool completely, then place back on cookie sheets covered with parchment & freeze for a couple hours. Then fill large ziplock baggies with them & put them back into the freezer.

flour, sugar, cinnamon, nutmeg, ground ginger, ground cloves, baking soda, baking powder, salt, eggs, pumpkin, butter, semisweet chocolate chips

Taken from www.food.com/recipe/bakery-style-pumpkin-chocolate-chip-cookies-342585 (may not work)