The most festive holiday treat: Pumpkin chocolate chip cookies

Warning: These cookies are addictive. They stand apart from the average cookie because they're fluffy and cake-like, a vibrant orange and are oh so chocolatey. 

This treat straddles two seasons: The pumpkin is a nod to autumn and Thanksgiving, while the chocolate makes it a classic. And since we're allowed to indulge over the holidays, I honestly cannot find a cookie that disappears faster from my kitchen! When I bake these, my son Hamilton (pictured above, center) suddenly becomes the most popular kid in the neighborhood.

I've loved these cookies since I tried them at a holiday party years ago. And to give credit where it's due, I find that the best recipe online is from Cooking Classy.  So throw on an apron and read on!

Ingredients:

• 2 cups (248g) all-purpose flour
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) packed light-brown sugar
• 1/2 cup (120ml) vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (240g) canned pumpkin puree
• 1 1/2 cups (255g) semi-sweet chocolate chips

 Note: You won't use a whole can of pumpkin puree unless you double the recipe. This red food hugger (atop the can) is a sustainable way to cover foods. Less money spent on plastic wrap, less waste for the landfill, and available at Ladles and Linens! It's become a staple in our home. 

Baking instructions:

• Preheat your oven to 350 degrees. Line your baking sheets with silicone baking mats or parchment paper. 
• In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined. 
• Mix in egg and vanilla then blend in pumpkin puree. 
• With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet). 
• With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. 
• Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with silcone liners or parchment paper, spacing cookies two inches apart. 
• Bake in preheated oven until cookies are nearly set about 11 - 13 minutes. 
• Allow to cool several minutes before transferring to a wire rack to cool. 
• Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout).

 Enjoy, and I apologize in advance for your new addiction. But also? Worth it.