Pumpkin Cookies (Print Version)

# Ingredients:

01 - 2 ¼ cups all-purpose flour.
02 - 1 tsp baking soda.
03 - 1 tsp pumpkin pie spice.
04 - ½ cup unsalted butter, softened.
05 - ½ cup granulated sugar.
06 - ¾ cup brown sugar.
07 - 1 cup pumpkin puree.
08 - 1 large egg.
09 - 1 tsp vanilla extract.
10 - 1 ½ cups chocolate chips.

# Instructions:

01 - Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and pumpkin pie spice.
03 - In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
04 - Mix in the pumpkin puree, egg, and vanilla extract until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined.
06 - Fold in the chocolate chips.
07 - Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
08 - Bake for 10-12 minutes, or until the edges are lightly golden.
09 - Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

# Notes:

01 - Tip: Chill the dough for 30 minutes before baking for thicker cookies.
02 - Store the cookies in an airtight container at room temperature for up to 3 days.

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