Pumpkin Chocolate Chip Cookies

INGREDIENTS

• 2 ½ cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon ground ginger
• ½ teaspoon allspice
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon cardamom
• ½ teaspoon fine salt
• ½ cup room temperature butter
• ½ cup granulated sugar
• 1 cup light brown sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1 cup pumpkin puree
• 1 cup semisweet chocolate chips

DIRECTIONS

1. Preheat your oven to 350°F (177°C) and line a baking tray with non-stick parchment paper.
2. In a large mixing bowl, sift together the flour, baking soda, baking powder, ground ginger, allspice, cinnamon, nutmeg, cardamom, and salt. Whisk to combine.
3. In the bowl of a stand mixer, cream together the room temperature butter, granulated sugar, and light brown sugar until light and fluffy, resembling a wet sand texture.
4. Add the vanilla extract and the egg, mixing on low speed until combined.
5. Incorporate the pumpkin puree into the mixture. Don't worry if the mixture appears curdled.
6. Add the flour mixture all at once and mix on low speed until just combined. Be careful not to overmix.
7. Using a spatula, scrape the sides of the bowl as needed. Just before finishing, fold in the semisweet chocolate chips.
8. Cover the mixture and refrigerate for at least 30 minutes.
9. Using an ice cream scoop, place the cookie batter onto the prepared baking tray.
10. 1Bake for 14 to 16 minutes or until the cookies turn slightly golden.
11. Allow the cookies to cool for 5 minutes on the baking tray, then transfer them to a wire rack to cool completely.
12. Serve and enjoy these delicious pumpkin chocolate chip cookies!