Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies: 
I have tried different pumpkin chocolate chip cookies before but wanted to try another one and this one was on point.  This will now be my go to recipe.  Kyrie actually made them for me and doubled the recipe.  Perfect amount for a big group of people.  Taste and texture is amazing.  I'll post a photo when I make them again.

INGREDIENTS

2 1/4 c. 

all-purpose flour

1 tsp. 

baking soda

1 tsp. 

pumpkin pie spice

1/2 tsp. 

kosher salt

1 c. 

(2 sticks) unsalted butter, softened

3/4 c. 

brown sugar

1/2 c. 

granulated sugar

3/4 c. 

pumpkin purée

1 

large egg

2 tsp. 

pure vanilla extract

2 c. 

semi-sweet chocolate chips

DIRECTIONS

1. Preheat oven to 375° and line two large baking sheets with parchment paper.
2. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.
3. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes (I skipped this step and still worked well).
4. Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes (I baked them for 14 minutes).  Just make sure middle is cooked through.