2 cups (12-ounce bag) chocolate chips, I like semi-sweet
Nonstick cooking spray or parchment paper
Instructions
Using a mixer, beat the butter until smooth. Add the sugar and brown sugar and continue to beat until the sugars are incorporated. Add the eggs one at a time then add the vanilla and pumpkin puree. In a separate bowl combine the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix this into the batter. I like to add the flour mixture in thirds, stirring between additions. Dump in the chocolate chips and stir until the chips are evenly distributed.
Now here is the hard part. Cover the dough tightly with plastic wrap and keep it in your fridge for 24 hours. The time in the fridge will help the cookie survive the dunk test when cooked.
Adjust an oven rack to the top third and preheat the oven to 350 degrees. Scoop the dough by heaping tablespoons and place them on a parchment lined baking sheet, or use non-stick cooking spray. Bake for about 13 minutes or until the bottom is just starting to brown.
Recipe by Culinary Mamas at https://culinarymamas.com/pumpkin-chocolate-chip-cookies/