Super soft and chewy...these cookies are worth the splurge!
Ingredients
1 cup all-purpose flour
1 cup whole wheat pastry flour or white wheat flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp allspice
Pinch cloves
10 Tbsp unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar
6 Tbsp pumpkin puree
1½ tsp vanilla
1 cup semi-sweet chocolate chips
Instructions
In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves; set aside.
In a large bowl or stand mixer, cream together butter and sugars. Mix in pumpkin, vanilla and dry ingredients. Mix well until there are no streaks in the batter. Fold in chocolate chips. Cover the dough and chill until dough is completely chilled and firm, about 2-3 hours or overnight.
Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat.
Roll cookies into 1 inch balls, 2 inches apart. Bake for 10-11 minutes. Allow cookies to cool on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.