Pumpkin Chocolate Chip Cookies put an autumn twist on an old familiar favorite! Regular chocolate chip cookies get a fall makeover with the addition of pumpkin puree and pumpkin pie spices.For the best texture, I recommend chilling this dough for at least 2 hours before baking--overnight is okay, too!--so that the cookies won't spread as much in the oven. If you need to bake them sooner than that, they will still work, but might be a little thinner.
In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice, and set aside briefly.
Combine the butter and both sugars in the bowl of a large mixer fitted with a paddle attachment. Beat them together for 1-2 minutes, until light and fluffy.
With the mixer running on low, add the eggs one at a time, beating well after each addition. Add the vanilla and mix it in.
Keep the mixer on low, and add a third of the flour mixture. Mix until just a few streaks of flour remain, then add half of the pumpkin mixture. Continue to alternate adding the dry and wet ingredients, and when they are almost entirely mixed into the dough, stop the mixer and scrape down the bottom and sides of the bowl well.
Add the chocolate chips and stir to incorporate them. Press a layer of cling wrap on top of the dough and refrigerate for at least 2 hours or longer, until well-chilled.
When you're ready to bake the cookies, preheat the oven to 350 F and line your baking sheets with parchment. Scoop the cookie dough in heaping tablespoons onto the baking sheets about 2 inches apart.
Bake the cookies for 13-15 minutes, Look for them to darken around the edges and the raw shine in the middle to be gone. They are a cakey cookie so they won't get crispy, but they should loose any gooey-ness.
Cool the cookies completely on a wire rack, then enjoy!