PUMPKIN CHOCOLATE CHIP COOKIES
Kneaders Bakery Restaurant Recipe
1 cup brown sugar
1/2 cup sugar
1 1/2 cups butter, room temperature
1 (15 oz.) can pumpkin
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 cup semisweet chocolate chips or milk chocolate chips
Preheat oven to 400 degrees. In bowl of electric mixer fitted with whisk attachment whisk together sugars, eggs, butter and pumpkin, cream together for 3 minutes or until color lightens. Scrape down the bowl, and mix for one more minute at medium speed. In a separate bowl mix together flour, baking powder, cinnamon, nutmeg, salt, and ginger.
Remove whisk attachment and replace with paddle attachment. Slowly add dry ingredients to wet ingredients mixing until just incorporated. Carefully fold in chocolate chips using a rubber spatula. Using a ice cream scoop, scoop out cookie dough, onto a baking pan lined with parchment paper. Bake at 400 degrees for 12 to 15 minutes or until light golden brown on outside edges.