Chewy Pumpkin Chocolate Chip Cookies

1/2 cup butter, melted
1/4 cup light or dark brown sugar
1/2 cup sugar
1 tsp. vanilla extract
1/2 cup pumpkin puree
1-1/2 cups flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1-1/2 tsp. cinnamon
1/4 tsp. nutmeg*
1/4 tsp. cloves*
1/4 tsp. allspice*
1/2 cup semi-sweet chocolate chip cookies

1.  Combine melted butter, sugar and brown sugar, until no lumps remain.  Add vanilla extract and pumpkin puree.  Set aside.

2.  In another bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice together.

3.  Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.  Fold in 1/2 cup semi-sweet chocolate chips until evenly distributed.   Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.

4.  When ready to bake, preheat the oven to 350℉.  Line two large baking sheets with parchment paper or silicone baking mats.  Roll the dough into balls, about 1-1/2 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked.  Remove from the oven and press a few more chocolate chips onto the tops, if desired.  If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.

5.  Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. Let them sit out for at least 1 hour before enjoying.  Their chewiness and pumpkin flavor is more prominent on day 2.  Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.

Makes about 18 cookies

Freezing directions: Roll the chilled dough into balls and freeze in a large ziploc bag for up to 2 months.  Baked cookies may also be frozen up to 2 months.

*Use 1 and 1/2 teaspoons of pumpkin pie spice instead of nutmeg, cloves, and allspice, if desired.

From Sally's Baking Addiction