Pumpkin Chocolate Chip Cookies

• 2 cups All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 teaspoon Ground Cinnamon
• 2 whole Eggs
• 1 cup White Sugar
• 1/2 cups Greek Yogurt
• 1 cup Canned Pumpkin
• 1 teaspoon Vanilla Extract
• 1 cup Chocolate Chips

1. Sift the flour, baking powder, baking soda, salt and cinnamon together. Set aside.
2. In a mixer combine the eggs and sugar and whisk for 3 minutes until it doubles in volume. Add the yogurt, pumpkin, and vanilla and blend until fully combined. Mix in the flour and then add the chocolate chips. Refrigerate dough for 2 hours.
3. Once dough is chilled, preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper. Scoop 3 tbsp scoops of the dough onto the baking sheets, 12 cookies per sheet. Bake for 16 minutes and remove from the oven. Let the cookies cool for a few moments on the baking sheets before transferring to a cooling rack. Repeat the process with any remaining dough.

allpurpose, baking powder, baking soda, salt, ground cinnamon, eggs, white sugar, greek yogurt, pumpkin, vanilla, chocolate chips

Taken from tastykitchen.com/recipes/desserts/pumpkin-chocolate-chip-cookies-8/ (may not work)