Pumpkin-Honey Chocolate Chip Cookies

Soft, plump cookies packed with pumpkin, grated carrot and chocolate chips. So easy to make and not too sweet. Created for RSC Lucky #13. Thanks to reviewer input I've clarified the portioning of batter & I'd like to note that these are basically a "muffin top" instead of a crispy cookie. If you like the tops of the muffins but find the bottoms too dry, look no further! This is a great alternative to throwing out or gagging down a dry muffin bottom. lol BTW - Nothing against muffins, which I love in whole & make often. ;)

• Ready In: 35 mins
• Serves: 14
• Yields: 42 2 1/2 inch cookies

Ingredients

• 2  cups all-purpose flour
• 3⁄4 cup sugar
• 1⁄8 teaspoon ground cardamom
• 1⁄4 teaspoon ground nutmeg
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground ginger
• 1  teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 2  eggs
• 3⁄4 cup canned pumpkin, not pumpkin pie filling
• 1⁄2 cup  baby carrots, grated
• 1⁄4 cup honey
• 1⁄4 cup butter (melted)
• 3⁄4 cup  semi-sweet chocolate chips

Directions

1. In large bowl, combine flour, sugar, spices, baking soda, baking powder & salt.
2. In medium bowl, whisk eggs lightly. Stir in pumpkin, grated carrot, honey & melted butter. Whisk until combined then stir in the chocolate chips.
3. Pour the wet ingredients into the dry ingredients and stir just until combined. Don't over mix.
4. Spread a sheet of parchment paper over cookie sheets & drop 1 Tablespoon of batter for each cookie about 2-3 inches apart on parchment.
5. Bake at 350 degrees for 15 minutes, then cool on cookie sheet for about 5 minutes before removing to wire racks to cool the rest of the way.