Soft Pumpkin Chocolate Chip Muffies

A lot of women have specific characteristics they seek out in a potential mate or husband - say, sexy & rich yet romantic & can ride a unicycle. Me? Not that I have low standards but I always just wanted someone who could make me laugh and swoon simultaneously. It never even crossed my little black book to find someone who could cook.

Luckily, hubby has become quite the chef on his own (well under my tutelage, of course!). First Man Food Mondays, now cookies?! Apparently marriage does get better with age. These cookies are so soft they're more like muffies to me. Regardless of what they are, I know that they taste good and I just ate one too many of these tonight.

Super Soft Pumpkin Chocolate Chip Muffies (Muffin + Cookie)
Adapted from Joy the Baker and Spork or Foon?

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup canola oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16-18 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.