1 1\/4 teaspoon salt<\/p>\n
1\/2 teaspoon baking soda<\/p>\n
1\/2 teaspoon baking powder<\/p>\n
1\/2 teaspoon cinnamon<\/p>\n
2 3\/4 cups flour<\/p>\n
1 cup unsalted butter, softened<\/p>\n
3\/4 cup firmly packed brown sugar<\/p>\n
3\/4 cup granulated sugar<\/p>\n
2 eggs<\/p>\n
1 teaspoon vanilla<\/p>\n
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)<\/p>\n
1 12 ounce package semi-sweet chocolate chips<\/p>\n
Preheat oven to 375 degrees.<\/p>\n
Cream butter and sugars till smooth, fluffy, and lighter in color.<\/p>\n
Add eggs 1 at a time. \u00a0Add vanilla and stir. \u00a0Add pumpkin puree and stir. \u00a0Add dry ingredients and stir just until the flour disappears. \u00a0Add chocolate chips and stir till all incorporated.<\/p>\n
Drop by large tablespoonfuls onto baking sheet. \u00a0Bake until lighter in color and dryish looking, 7-9 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … <\/p>\n