Ingredients: Servings 30 – 1 cup butter unsalted and softened – 1 cup granulated sugar – 1 cup brown sugar firmly packed – 2 large eggs – 1 15 ounce can pumpkin puree – 1 teaspoon vanilla extract – 5 cups all purpose flour – 2 teaspoons cinnamon – 1 1/2 teaspoons pumpkin pie spice – 1 teaspoon baking powder – 1 teaspoon baking soda – 1/2 teaspoon salt – 2 cups chocolate chipis – 1 cup pecans chopped
Add your eggs, pumpkin and vanilla and mix until thoroughly blended. In a separate bowl, mix the dry ingredients together. Slowly mix the dry into the wet, a bit at a time, stirring each edition until fully combined.
Stir in chocolate chips and pecans. Once your batter is completely mixed, scoop by tablespoons onto a lined baking sheet
You will want to gently flatten the cookies, otherwise they will puff up. Bake in preheated 375 oven for 8-10 minutes. Allow to cool 2 minutes on the baking sheet before moving to a cooling rack.