After an afternoon of pumpkin picking, forget the traditional pumpkin pie and bake these chunky, bite-sized cookies instead.
Courtesy of Kacey Joanette, thecookiewriter.com, Bowmanville, Ont.
Preheat oven to 350ºF (180ºC). Line baking sheet with parchment paper.
In bowl, cream together butter, granulated sugar and brown sugar until light and fluffy, about 5 minutes. Add egg and vanilla, mixing well. Add pumpkin purée, mixing until just combined.
In separate bowl, sift together flour, baking soda, cinnamon, nutmeg, cloves, allspice and ginger. Slowly add flour mixture to butter mixture, mixing until just combined. Stir in chocolate chips.
Scoop 1 tbsp (15 mL) of batter per cookie onto baking sheet and roll into balls.
Bake for 8 to 10 minutes, or until golden brown. Allow to cool for 5 minutes before moving to wire rack.