Chewy (not cakey) Pumpkin Chocolate Chip Cookies

1 cup unsalted butter
1/2 cup packed light or dark brown sugar
1 cup granulated sugar
2 tsp vanilla extract
12 Tbs pumpkin puree (NOT pumpkin pie filling)
3 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 tsp ground cinnamon
3 tsp pumpkin pie spice
1 cup semi-sweet chocolate chips (save some for top of cookies)

1.  In a medium bowl, whisk the melted butter, and sugars together until no brown sugar lumps remain.  Whisk in the vanilla and pumpkin until smooth.  Set aside.

2.  In a large bowl, toss together flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice.  Pour the wet ingredients into the dry ingredients and mix together with a large sppoon or rubber spatula.  The dough will be very soft.  Fold in the chocolate chips.  They may not tick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough.  Cover the dough and chill for 30 minutes or up to 3 days.  Chilling is mandatory.

3.  Take the dough out of the refrigerator.  Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

4.  Use cookie scoop or roll dough into balls about 1.5 Tbs each.  Slightly flatten the dough balls because the cookies will only slightly  spread in the oven.  Put a couple chocolate chips on top of the cookie dough balls (makes them really pretty when they are done.

5.  Bake the cookes for 8 to 10 minutes.  The cookies will look very soft and under baked.  Keeping them in the oven for longer may dry them out.

6.  Allow the cookies to cool for about 10 minutes on the cookie sheets before transferring to a wire rack.  The longer the cookies cool, the chewier they will be.  Let them sit out for at least an hour before serving.  Their chewiness and pumpkin flavor are even better on day 2.

Additional Notes:
If you don't have pumpkin pie spice, you can use:
     1/4 tsp ground nutmeg
     1/4 tsp ground cloves
     1/4 tsp allspice

Make ahead tips:
Cookies stay fresh covered at room temperature for up to 1 week.

You can make the cookie dough and chill it in the regrigerator for up to 3 days.  Allow to come to room temperature before baking.

Baked cookeis freeze well up to 3 months

Unbaked cookie dough balls freeze well up to 3 months.  Either bake frozen cookie dough balls for an extra minute (without thawing), or allow to come to room temperature before baking.

Source (The recipe above is a doubled version of the one found online.  I changed it just slightly, but not much because her recipe was just SO PERFECT!!)

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