Crispy Pumpkin Chocolate Chip Cookies

From Pat Smith

INGREDIENTS:

½ c. butter, melted

½ c. sugar

½ c. brown sugar, packed

1 egg yolk

1 tsp. vanilla

1/3 c. canned pumpkin

1 tsp. pumpkin pie spice (recipe below)

1 tsp. baking soda

1-1/2+ c. white flour (depending how flat or rounded you like your cookies)

¾ c. mini chocolate chips

Pumpkin Pie Spice

Mix together: 3 T. ground cinnamon

2 tsp. ground ginger

2 tsp. nutmeg

1-1/2 tsp. Ground allspice

1-1/2 tsp. ground cloves

DIRECTIONS:

1. 1. Preheat oven to 350°.
   2. In a large bowl, whisk together sugar with melted butter and egg yolk.
   3. Add in vanilla, pumpkin, pumpkin pie spice, and baking soda.
   4. Stir in flour until well mixed
   5. Finally, stir in chocolate chips.
   6. Place 2 tablespoon size cookie dough scoops on greased cookie sheet, or cookie sheet lined with parchment paper.  Don’t overcrowd the cookie sheet, allow space for spreading while baking.
   7. Place cookie sheets in the fridge for 20 minutes.
   8. Bake the cookies for 10-12 minutes.  They will continue to bake a little as they cool on the baking sheets.
   9. Don’t remove the cookies from the cookie sheet until they are cool.

crispy pumpkin chocolate chip cookies