Some Like It Soft; or, Pumpkin Chocolate Chip Cookies

I've tried a few variations on this recipe and this one got the most rave reviews (apart from my mother, but her well-documented molasses addiction doesn't play a huge part in this story). Without further adieu!

Pumpkin Chocolate Chip Cookies

You'll need:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 stick unsalted butter, softened

1 1/4 cups light brown sugar

1 cup pumpkin puree

1 egg

2 tablespoons molasses

1 teaspoon vanilla extract

1 (12 oz.) bag chocolate chips

Preheat your oven to 350ºF.

In a medium mixing bowl, combine your dry ingredients. Note that if you're feeling lazy (like I was), you can just substitute all of your spicing for about 1/2 tablespoon of pumpkin pie spice. In a larger bowl, cream your butter and sugar together. Add the pumpkin, then the egg, then the molasses and vanilla, beating after each step. Fold in the chocolate chips.

Dollop your dough onto a parchment-lined sheet pan and bake for 15-18 minutes (in my oven, 16 minutes was nearly perfect). Cool completely and enjoy! The cookies come out bigger and softer than your average chocolate chip cookie, which is perfect (in my opinion) for the pumpkin flavor. If you don't like pumpkin and chocolate together, try leaving out the chocolate chips and eating the cookies on their own or with some homemade glaze (2 cups powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter, 1 teaspoon vanilla).