Pumpkin Chocolate Chip Cookies

Even though we're into November, I just can't seem to get enough pumpkin.  Maybe I'm just delirious because the hot summer is finally over.  Maybe I'm just baking as an escape from the bathroom remodeling project.  Maybe I'm simply justifying chocolate chip cookies because they now contain a vegetable. (Or, technically, a fruit.)  The way I see it is this: these cookies contain whole grain, fiber, Vitamin A and a heavy dose of dark chocolate antioxidants. Do you need any more justification?  OK, here's one more: they're for the church bake sale!

Unlike the delicious cake-like Pumpkin Cookies with Caramel Icing, these cookies have the texture of a good old chocolate chipper - with a pumpkin pie twist!

All you need is a Pumpkin Spice Latte for Dipping!

Pumpkin Chocolate Chip Cookies

Ingredients:

1 cup butter (or Earth Balance Natural Buttery Spread)
1 cup white sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups white whole wheat flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups semi-sweet chocolate chips

Directions:

Heat the oven to 375 degrees.  Line cookie sheet with parchment paper or a silpat mat.

Beat the butter and sugar until light and fluffy.  Add eggs and vanilla and continue to beat.  Add pumpkin.  In a separate bowl, whisk together dry ingredients and incorporate into the wet ingredients 1/3 at a time.  Scoop the cookie dough by heaping tablespoons full onto the cookie sheet and bake for approximately 10 minutes.  Do not overbake.  Take the cookies off with a spatula and cool the on a wire rack.

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