Care of the Food Network.com, I cut the original recipe in half, (everything besides the chocolate of course, and I used semisweet chips instead of milk chocolate!)
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 cups (12-ounce bag) chocolate chips
- Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, (or not, if you like me use baking as an excuse for a bit of an arm work-out)
beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Eat while warm & melty