2 1/4 cups of flour
1 tsp salt
1 tsp nutmeg
1 tsp allspice
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1 cup melted butter
1 cup sugar
16 oz pumpkin puree
2 cups chocolate chips
-Preheat oven to 375*
-Beat eggs, add sugar, pumpkin puree, vanilla, and melted butter. At this point the batter will be very thin. Much like a boxed cake mix.
-In a separate bowl, combine flour, salt, nutmeg, all spice, cinnamon, baking soda, and baking powder.
-Add flour mixture to wet ingredients, one cup at a time.
-Even after you add your flour, this will still be very thin, compared to most cookie doughs. Much like a from-scratch cake batter. Do not fear, you will still churn out beautiful, fluffy chunkin cookies when it's all said and done.
-Add chocolate chips
-Use large cookie/ice cream scoop to place onto cookie sheets. It's important you make these cookies LARGE. I typically only fit about 6 of these on each cookie tray, instead of the usual 12.
-Bake for 15-20 minutes until firm, and just golden on the bottom.
-Serve, and marvel at your delicious handiwork!
-Congratulations, you've officially joined the cookie craze!