This Pumpkin Chocolate Chip Cookies Recipe is one of the best that we have tried. Crispy on the outside and chewy on the inside!
Place the butter in a microwave-safe large bowl and microwave until the butter is melted.
Whisk in the white and brown sugar until completely combined.
Whisk in the egg.
Add in the vanilla and canned pumpkin. Whisk until well combined.
Add in the salt, cinnamon, ginger, cloves, nutmeg, and allspice.
Whisk in the baking soda with 1/2 cup flour.
Add the remaining 1 cup of flour and stir it in with a wooden spoon.
Stir in the chocolate chips.
Cover and chill the dough in the refrigerator for at least 1 hour.
Preheat the oven to 350 degrees F.
Once the dough has been chilled, line a baking mat with a nonstick liner (or parchment paper).
Roll cookie dough into balls.
Bake for 9-12 minutes or until very lightly browned at the bottom. The key to these cookies is slightly under-baking – that will keep them soft and chewy in the inside.
Remove from the oven and allow sit for another 1-2 minutes on the baking sheet before removing them to a wire cooling rack.