Ingredients
1 cup butter (or Earth Balance Natural Buttery Spread)
1 cup white sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups white whole wheat flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups semi-sweet chocolate chips
Preparation
Heat the oven to 375 degrees. Line cookie sheet with parchment paper or a silpat mat.
Beat the butter and sugar until light and fluffy. Add eggs and vanilla and continue to beat. Add pumpkin. In a separate bowl, whisk together dry ingredients and incorporate into the wet ingredients 1/3 at a time. Scoop the cookie dough by heaping tablespoons full onto the cookie sheet and bake for approximately 10 minutes. Do not overbake. Take the cookies off with a spatula and cool the on a wire rack.
