Soft Pumpkin Cookies

It's that time of year when the taste buds turn to all things pumpkin.  These pumpkin cookies are moist with just enough spice to make them interesting.  They're a great snack, and wonderful with coffee or hot chocolate.

Here's what you'll need:
2 1/2 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 tsp salt
1 1/2 c sugar
1/2 c butter, softened
1 c pumpkin puree
1 egg
1 tsp vanilla
3/4 c mini chocolate chips

Sift together the flour, baking soda and powder, spices and salt in a large bowl.  This help lighten up the flour and remove lumps from the mix.  It also allows for better disbursement of the spices.  Set aside.

In a mixing bowl, cream together the butter and sugar until light and fluffy.  Mix in the pumpkin, egg and vanilla.

Mix until well blended.  Add in the flour mixture in 3 batches, mixing just until the flour disappears.  Fold in the chocolate chips.  Cover tightly with plastic wrap and refrigerate 1 hour (longer won't hurt it).

Preheat the oven to 350.  Line baking sheets with parchment paper.  Drop cookies onto sheet 2 inches apart.  I use a small cookie scoop, but you could also use a table spoon.

Bake 10-12 minutes, switching the trays halfway through baking time.  The cookies will be puffed, and no mark will remain when you touch it with your finger.

Cool thoroughly before storing.  I keep them at room temp in an airtight container.  They also freeze well. This recipe makes about 5 dozen small cookies.

Enjoy!