Pumpkin Chocolate Chip Cookies

At our ward party last Friday, someone had made Pumpkin Chocolate Chip Cookies. Ernest loved them, and so I started asking people to try and find out who made them. I never found the baker, so I searched on the internet for a recipe to try. I found this one and we all loved the cookies. Hannah kept saying (with disbelief) "These are really good! I can't believe how good these are!" I guess that means I'll be making these again.

Pumpkin Chocolate Chip Cookies
by Food Network

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 tsp vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 tsps baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges (I only cooked mine for 14 minutes). Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.