# What you'll need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp baking powder
04 - 1 tsp ground cinnamon
05 - 1/2 tsp ground nutmeg
06 - 1/4 tsp ground cloves
07 - 1/2 tsp salt
→ Wet Ingredients
08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup granulated sugar
10 - 1/2 cup light brown sugar, packed
11 - 3/4 cup pumpkin puree
12 - 1 large egg
13 - 2 tsp vanilla extract
→ Add-Ins
14 - 1 1/2 cups semi-sweet chocolate chips
# Directions:
01 - Set oven temperature to 350°F and line two baking sheets with parchment paper.
02 - Whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a medium bowl. Set aside.
03 - Using a mixer or whisk, beat softened butter with granulated and brown sugars until light and fluffy.
04 - Add pumpkin puree, egg, and vanilla extract to the creamed mixture and blend until uniform.
05 - Gradually add dry ingredients into wet ingredients, mixing just until combined to avoid overworking.
06 - Gently fold semi-sweet chocolate chips into the dough until evenly distributed.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake in preheated oven for 10 to 12 minutes until edges are set and centers remain slightly soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
