Pumpkin Chocolate Chip Cookies

Ingredients:

• 2.5 cups premium flour
• 1 tablespoon pumpkin pie spice mix
• 2 tsp baking powder
• 0.5 tsp coarse salt
• 220 g (1 cup) unsalted butter at room temperature
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 1 cup canned plain pumpkin puree
• 1 teaspoon pure vanilla extract
• 340 g semi-sweet chocolate granules

Preparation:

1. Preheat oven to 175°C and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a larger bowl if using a hand mixer). Beat on medium speed until fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and mix until fully incorporated.
3. Mixing on low speed, gradually add the flour mixture and knead until smooth. Add the chocolate chips and mix until evenly distributed.
4. Drop 1 heaping tablespoon of dough onto each prepared baking sheet, spacing it about 5 cm (2 inches) apart. Using wet fingers, smooth each mound of dough into 6 cm (2.5 inches) circles. This will prevent the cookies from spreading too much during baking.
5. Bake until the cookies are set and light golden around the edges, 15-20 minutes. Let them cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Once the baking sheets are completely cool, repeat with the remaining dough. Store cookies in a tightly sealed container for up to a week..