Perfect Pumpkin Cookies

Perfection in cookies in my book means that every time I walk through the kitchen I have to grab one as I pass by because I just can't get enough. So this to me is a perfect recipe. 
Don't ask me how many I ate.
Because I will lie to you and say "only 2...ish"
But you will know better then that.

  I made them twice this week and sent home the recipe with my sister who was visiting because her fiancee couldn't get enough of them! :) Perfect pillowy pumpkin perfection!

Pumpkin Chocolate Chip Cookies adapted from Joy the Baker

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves or allspice
1 egg plus 1 egg yolk
3/4 cup sugar
3/4 cup brown sugar
1/4 cup butter flavored crisco
1/4 cup butter
1 1/2 cup canned or fresh pumpkin
1 teaspoon vanilla extract
1 cup dark chocolate chips, or any chip you like


Position a rack in the middle of the oven . Preheat the oven to 350 degrees F.
Wisk the flour, baking powder, baking soda, salt and spices together in a medium bowl for 30 seconds and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light and fluffy, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the eggs, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

 Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

 Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 10 minutes. Cool them on the baking sheet for 5 minutes.

Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.