Bakery Style Pumpkin Chocolate Chip Cookies

The inspiration for this recipe was Addicting Pumpkin Chocolate Chip Muffins posted by Lulabelle4822. They were great muffins but I was still trying to get closer to the local bakery's cookie recipe. I'm posting the recipe I've developed over several practice runs that I feel comes the closest to the bakery cookies. These make big, soft & slightly chewy pumpkin cookies loaded with chocolate chips. Delicious!

• Ready In: 30 mins
• Yields: 24 cookies

Ingredients

• 2  cups flour
• 1  cup sugar
• 1  teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon ground ginger
• 1⁄8 teaspoon ground cloves
• 1  teaspoon baking soda
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 2  large eggs
• 1  cup canned pumpkin
• 1⁄2 cup butter (slightly melted)
• 1  cup  semi-sweet chocolate chips

Directions

1. In large bowl combine flour, sugar, spices, baking soda, baking powder & salt.
2. In medium bowl beat eggs lightly then add pumpkin & butter. Whisk until combined then stir in the chocolate chips.
3. Fold the wet ingredients into dry ingredients, just until moistened. Don't over mix.
4. Spread a sheet of parchment paper over cookie sheets & drop 2 Tablespoons of batter about 2-3 inches apart on parchment.
5. Bake at 350° for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
6. These freeze well also. I cool completely, then place back on cookie sheets covered with parchment & freeze for a couple hours. Then fill large ziplock baggies with them & put them back into the freezer.