Melt the margarine and then whisk in the sugars. Once the sugars are well incorporated, add in the pumpkin and vanilla extract. Stir until smooth and set aside.
In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices.
Pour the wet ingredients into the dry ingredients and mix together with a spoon.
Add in the chocolate chips and then refrigerate for at least 30 minutes up to 3 days. Don’t skip the chilling part.
Preheat over to 350 degrees
Take the dough out of the refrigerator and drop by the teaspoonful onto a a lined cookie sheet.
Flatten the cookies slightly, they won’t spread much.
Bake for 8-10 minutes and then let the cookies sit for another 10 minutes on the cookie sheet before removing them to a rack to cool. If the cookies aren’t flat enough, flatten them a little with the back of the spoon when you take them out of the oven.
The cookies are best enjoyed at least one hour after cooling but the flavor developed better by day two.
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