Pumpkin Chocolate Chip Cookies

The weather that we had last week put me into the baking mood. Too bad that it feels like we are in July today. I always look forward to fall/winter. I LOVE the cold weather and love cooking and baking it makes your house smell so good. That's the time when you break out the soup recipes. I tried this new cookie recipe and have already made it twice. If you planning on giving some away to friends or family you might want to double it. The first time I made it I ate all the cookies before they even made it out the door. As you will see in the recipe it calls for 1 cup of chocolate chips. I added 3 separate types. 1/4 cup milk chocolate, 1/4 cup white chocolate and a 1/2 cup of semi sweet. You can change it to add any type that you like. The cookies turn our so moist and delicious. The chocolate chips are melted and gooey!

Pumpkin Chocolate Chip Cookies 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 2 eggs 1 cup sugar 1/2 cup canola or corn oil 1 cup canned pumpkin 1 teaspoon vanilla extract 1 cup chocolate chips, or any chip you like

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F.

Line two baking sheets with parchment paper and butter the paper. Stir the flour, baking powder, baking soda, salt, cinnamon, clove and nutmeg together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes.

Cool them on the baking sheet for 5 minutes,

transfer the cookies to a wire rack to cool completely. Dust the cooled cookies lightly with powdered sugar. The cookies

can be stored in a tightly covered container at room

temperature for up to 4 days