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Pumpkin Chocolate Chip Cookies

Adapted from Food52, Merrill Stubbs
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Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon Saigon or a "baker's blend"
  • 1/2 teaspoon ground nutmeg freshly grated is best
  • 1/2 teaspoon ground ginger
  • 1/8 - 1/4 teaspoon ground cloves
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup light brown sugar only gently packed
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil neutral flavor
  • 1 cup canned pumpkin not pumpkin pie mix
  • 1 teaspoon vanilla extract 1
  • 1 extra-large egg room temperature
  • 1 cup chocolate chips bittersweet or semi-sweet

Instructions
 

  • In a medium bowl, whisk together the dry ingredients and set aside.
  • In a large mixing bowl, whisk together the sugars, oil, pumpkin, vanilla, and egg until smooth.
  • Add the dry ingredients to the wet and stir until just combined. Add the chocolate chips. Do not over mix.
  • Cover with plastic wrap or a silicone lid, then refrigerate the dough for several hours until chilled thoroughly, up to overnight is fine.
  • When ready to bake, position two racks at the lower and upper thirds levels in the oven. Preheat to 350°F. Line two baking sheets with parchment paper.
  • Scoop by one tablespoonfuls onto the parchment paper leaving about one inch between the cookies. Bake for about 12 - 14 minutes. Rotate the cookie sheets front to back and/or rack to rack if needed for even baking. Test for doneness by inserting a toothpick into the center of a cookie. It should come out clean, so long as you avoided going through a chocolate chip.
  • Cool the cookies on the baking sheet on a wire rack for a few minutes. Remove the cookies with a thin spatula and finish cooling directly on a wire rack. They are delicate! So take care when handling.
  • These will keep in an air-tight container for several days. Separate any layering of cookies with a sheet of waxed paper to prevent sticking to one another.
  • They also freeze well. Place a single layer of baked cookies on a waxed paper lined sheet and freeze until firm. Transfer them into an airtight container for longer storage, up to about one month. (I haven’t managed to store any for longer. We tend to gobble them up pretty quickly!)