Pumpkin and Dark Chocolate Chip Cookies

I'm definitely Team Pumpkin Spice (maybe it's self-appointed leader?!) and dark chocolate may be my ultimate love language...so, yeah, I really like these fluffy, cake-like cookies.⁠

Ingredients:

• 1-1/4 cup all-purpose flour

• 3/4 cup white whole wheat flour

• 1 cup rolled oats

• 2 teaspoons baking powder

• ¾ teaspoon baking soda

• 1-1/2 teaspoons cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon ground nutmeg

• Pinch of ground cloves

• ½ teaspoon salt

• ½ cup sugar (I like raw turbinado sugar, but regular sugar is fine too)

• ½ cup light brown sugar, packed

• ½ cup butter, softened

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup canned pumpkin puree

• 1-1/4 cups dark chocolate chips

Instructions:

1.     Preheat the oven to 350°. Line baking sheets with parchment paper or silicone baking mats

2.     Combine the first 10 ingredients (flour through salt) in a mixing bowl and stir well.

3.     In a separate mixing bowl, beat together the butter, sugar, and brown sugar until thoroughly combined. Mix in egg, vanilla, and pumpkin puree and thoroughly combine.

4.     Slowly add the flour mixture to the pumpkin mixture and mix well on medium-low speed. 

5.     Gently fold in the chocolate chips, being careful not to overmix the dough.

6.     Drop the dough in approximately 1-1/2 tablespoon-sized mounds onto the baking sheets lined with parchment paper (or silicone mats). Space well.

7.     Bake for 11-13 minutes or until cookies are set and beginning to turn slightly golden.

8.     Cool the cookies on a wire rack, store in a single layer in an airtight container.