| 1. |
Heat the oven to 350° F (175° C). Spray cookie sheets with nonstick spray or line with parchment paper. |
| 2. |
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. |
| 3. |
Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. |
| 4. |
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. |
| 5. |
Slowly beat the flour mixture into the batter in thirds. Stir in the chips. |
| 6. |
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. |
| 7. |
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. |
