Pumpkin Chocolate Cookies Recipe

Ingredients

1 stick unsalted butter, softened

1½ c sugar

1 egg

1 cup canned pumpkin

1 t vanilla

2 c all-purpose flour

½ c ww flour

1 t baking powder

1 t baking soda

1½ t cinnamon

¾ t nutmeg

½ t cloves

½ t sea salt

½ c slivered almonds

1 c semi-sweet or bittersweet chocolate chips

Preheat the oven to 375.
In a stand mixer, or with a hand-held mixer, beat the butter and sugar until light and fluffy. Beat in the egg, pumpkin, and vanilla extract.
In a medium bowl, combine the flour, baking powder, baking soda, spices, and salt.
Gradually mix the dry ingredients into the butter mixture. Fold in the almonds and chocolate chips.
Pack a 1-oz. cookie scoop (i used ice cream scoop) level with dough and drop the dough onto a greased cookie sheet. Dough is very stiff.
Bake cookies for 8 to 10 (or 17’) minutes, rotating the sheet halfway through for even browning. Remove from oven and transfer cookies to wire rack to cool.
Optional melt 1/4 lb bittersweet chocolate in a double boiler until smooth. Using a fork, drizzle the chocolate over the cookies.