1 cup (2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1 cup light brown sugar

1 teaspoon pure vanilla extract

1 cup (15-ounces) canned pumpkin puree

2 large eggs, room temperature, lightly whisked with a fork to break the yolks

2 1/2 cups unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

4 cups (2, 12-ounce bags) milk, semi-sweet or dark chocolate chips

Method:

1.   Preheat oven to 375ºF.

2.   In the bowl of an electric mixer fitted with a paddle attachment, add butter and both sugars. On medium – high speed, mix until pale and fluffy, approximately 2 – 3 minutes.

3.   Scrape down the sides and add vanilla and pumpkin puree. Mix on medium until evenly combined, stopping to scrape down the sides if needed.

4.   One at a time, add eggs and mix between each addition until just combined.

5.   In a separate bowl, add flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine.

6.   In one addition, add dry ingredients to wet and mix until just combined being careful to not over-mix.

7.   Add chocolate chips and mix on low until just combined.

8.   On a parchment lined baking sheet, use a 1 1/2 ounce cookie scoop to evenly divide dough into six, 1 1/2 ounce portions keeping 1 – 2 inches between each cookie.

9.   Place in preheated 375ºF oven and bake until just golden brown on the base, approximately 12 – 14 minutes.

10.  Remove from oven and allow to cool for 5 minutes before serving. Best enjoyed with a glass of ice-cold milk!

Kitchen Note:  Cookies are best baked the day after the dough is made. Refrigerated dough bakes before it spreads resulting in a perfectly baked cookie. However, if you don’t have the luxury of time, they will still taste great but may be a bit thinner.