Pumpkin "Chip" Cookies

So we went a little bit overboard with the pumpkin recipes.  Okay, a LOT overboard.  But what's not to love about pumpkins?  Whenever I see a pumpkin, my heart swells and I think about poor old Linus sitting in the punkin patch waiting for the Great Pumpkin! 

Back to the pumpkin-o-rama extreme bake-off.... Erin and I decided we needed a cookie option, so selected and recreated a recipe from Sweet Happy Life.  One thing to note about this recipe (and we figured this out a bit late in the game) the dough needs to be chilled for 2 hours before baking!  I just thought I`d pre-warn you before you get elbow deep in dough and have a bunch of hungry kids drooling all over your kitchen!!  The cookies bake up not too sweet and have a nice cakey - almost muffin-like - texture. 

Pumpkin "Chip" Cookies
Ingredients:
1 cup butter
¼ cup granulated sugar
1 ¼ cups light brown sugar, packed
1 whole egg +1 egg yolk
2 tbsp 1% milk
1 ½ tsp pure vanilla extract
1 cup pumpkin puree
2 ¾ cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
¼ tsp allspice or ground cloves (optional)
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Method:

Melt butter and set aside.  Combine dry ingredients in a medium bowl.  Pour the melted butter into a large bowl and add the flour mixture ½ a cup at a time, mixing between additions. Add both sugars and using a hand mixer, cream on medium speed until fluffy - about a minute.  Add the rest of the wet ingredients and beat for another minute or so.  Stir in the chips. Chill dough for approximately two hours in the fridge.

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
Remove dough from fridge and . Spoon balls of dough onto baking sheet, spacing them two inches apart. Gently press balls of dough down so that they look like thick, rounded circles.
Bake for 14 minutes at 375 degrees, rotating the pan halfway through baking to ensure even browning.  Let cool completely on a wire rack.