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– butter, softened – granulated sugar – shortening – brown sugar – vanilla – eggs – pumpkin puree – flour – baking powder – ground cinnamon – baking soda – salt – ground ginger – ground nutmeg – ground cloves – mini chocolate chips

INGREDIENTS LIST

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Preheat the oven to 350˚F. Cream the butter, shortening, sugar, and brown sugar.

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Add the egg and vanilla. Beat well.

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Stir in the pumpkin puree until combined.

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In a separate bowl, combine flour, baking soda, ground cinnamon, baking powder, salt, ground ginger, ground nutmeg, and ground cloves. Add to the wet ingredients. Stir to combine.

Stir in the mini chocolate chips.

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Scoop dough with a two-tablespoon dough scoop onto parchment-lined baking sheets about 2 inches apart.

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Bake at 350˚F for 8-10 minutes.

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Cool on the baking sheet for 2 minutes. Transfer to a wire rack to cool completely.

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Get the detailed instructions and printable recipe card at: thegunnysack.com/ pumpkin-chocolate-chip-cookies/