Chocolate Chip Pumpkin Cookies

Directions

1. In a large bowl, combine the cooled melted butter with both sugars and whisk until smooth and free of lumps. Add the vanilla extract and pumpkin puree, whisking again until the mixture is uniform.
2. In a separate medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, allspice, and ginger. Pour these dry ingredients into the wet mixture and stir with a wooden spoon just until combined. Fold in your choice of white chocolate, semi-sweet chocolate chips, or pumpkin spice chips. Cover the dough and refrigerate for 30 minutes, or up to overnight.
3. Preheat your oven to 325°F. Line two baking sheets with parchment paper. Roll the chilled dough into 1-tablespoon-sized balls and place them on the prepared sheets. Since these cookies won’t spread much while baking, gently flatten each ball with your fingers.
4. Bake the cookies for 9 to 11 minutes. You want the bottoms to just start turning golden. The tops will still look under-baked, but be careful not to over-bake them or they will become dry; keep a close eye on them.
5. Remove the baking sheets from the oven and let the cookies rest on the sheets for about 5 minutes. If desired, press a few extra chocolate chips into the tops and flatten them a bit more. Then transfer the cookies to a wire rack to cool completely.
6. Store the completely cooled cookies in an airtight container to keep them fresh.