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Preheat oven to 350.
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Cream butter until light and fluffy, about a minute.
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Next, add in sugars and cream until combined.
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Add in the pumpkin puree, vanilla extract, and salt. Mix.
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In a small bowl, mix flour, baking soda, cinnamon, nutmeg, all spice, cloves, and espresso powder.
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Mix with wet ingredients.
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Once combined, add in chips. Stir.
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Allow the dough to chill for at least 30 minutes in the fridge (or freeze cookie sheet of made dough balls for 5 minutes before baking).
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Roll dough into symmetrical balls, about 1 1/2 Tbsp to 2 Tbsp in size. Place evenly on a cookie sheet, and press down on the tops of the dough balls slightly. This will help them to spread in the oven.
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Bake for 10-12 minutes, or until golden brown. I prefer these cookies to come out when they are just turning golden brown. Though they may appear slightly underdone, as the cookies cool on the cookie sheet, they bake/cool to the perfect consistency!
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Enjoy!