Pumpkin Chocolate Chip Cookies (Tom)

• 1 cup butter, unsalted 2 sticks, softened
• 1 cup sugar white
• 1 cup brown sugar, light
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups pumpkin puree (canned) puree
• 3 cups flour, all-purpose
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon heaping teaspoon
• 1/2 teaspoon nutmeg ground
• 18 teaspoon ginger ground
• 2 1/4 cups milk chocolate chips

1. Heat oven to 350F (180C).
2. Line two cookie sheets with parchment paper.
3. Beat the butter in a mixer until smooth.
4. Beat in the white and brown sugars, until the mixture is lightly and fluffy.
5. Beat in the eggs, then mix in the vanilla and pumpkin puree.
6. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
7. Slowly beat the flour mixture into the batter in thirds, scraping down the bowl as you go.
8. Stir in the chocolate chips.
9. Scoop the dough by heaping tablespoons onto the cookie sheets and bake for 15 to 20 minutes, or until the cookies are set and browned around the edges.
10. Let them cool on pan for 2 minutes before transferring to a wire rack to cool completely.

butter, sugar white, brown sugar, eggs, vanilla, pumpkin puree, flour, baking soda, salt, cinnamon heaping teaspoon, nutmeg ground, ginger ground, milk chocolate chips

Taken from recipeland.com/recipe/v/pumpkin-chocolate-chip-cookies--53102 (may not work)