1 1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
2 3/4 cups flour
1 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
3/4 cup pumpkin puree (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
1 12 ounce package semi-sweet chocolate chips
Preheat oven to 375 degrees.
Cream butter and sugars till smooth, fluffy, and lighter in color.
Add eggs 1 at a time. Add vanilla and stir. Add pumpkin puree and stir. Add dry ingredients and stir just until the flour disappears. Add chocolate chips and stir till all incorporated.
Drop by large tablespoonfuls onto baking sheet. Bake until lighter in color and dryish looking, 7-9 minutes.