Pumpkin Chocolate Chip Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• (If you don't have all the above spices, substitute with a tablespoon of pumpkin pie spice and an extra dash of cinnamon.)
• 2 cups (12-ounce bag) milk chocolate chips, not semisweet
• Nonstick cooking spray or parchment paper

1. Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
2. Using a mixer (The mother of all mixers my kitchen-aid) 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 to 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.
3. The result will be an amazing, enticing, cake-like cookie that will be irresistible to you, and whoever else you decide to share them with ;)

unsalted butter, white sugar, light brown sugar, eggs, vanilla, pumpkin puree, allpurpose, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves, if, milk chocolate chips, nonstick cooking spray

Taken from www.epicurious.com/recipes/member/views/pumpkin-chocolate-chip-cookies-50057637 (may not work)