Soft, Perfect Pumpkin Chocolate Chip Cookies

There's something about autumn and pumpkins and spices that I just adore. I love seeing pumpkins, decorating with pumpkins, and baking with pumpkins. Toss in the spices and I am in heaven.

I love pumpkin chocolate chip cookies and they are also one of my husband's favorites. But he likes the store bought ones because they are so soft. I've used about 4 different recipes, trying to mimic the store bought brand to no avail. The last ones I made were too cakey, though I still liked them. So I dug around all my recipes and found the first recipe for pumpkin chocolate chip cookies that I was ever given. No need to search any further. These were amazing, even with dairy free smart balance butter. Perfect soft, melt in your mouth goodness. They are especially good straight out of the freezer.

The only changes I made were that I added more spices than the recipe calls for. It's even better if you use the canned pumpkin pie mix rather than just canned pumpkin, just because of the extra spice!

PUMPKIN CHOCOLATE CHIP COOKIES

1 cup butter

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1 tsp vanilla

1 cup canned pumpkin

1 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

2 tsp cinnamon

1/4 tsp allspice

1/8 tsp nutmeg

Dash ground cloves

2 cups flour

3/4 cup chocolate chips

Preheat oven to 350*F. Cream butter and sugars together. Add vanilla, eggs, and pumpkin. Beat well. Add dry ingredients and chocolate chips. Drop by tablespoonfuls on ungreased cookie sheet (though if you're having problems with them sticking, go ahead and spray it). Bake 15 minutes. Cool on wire rack.

Enjoy!