Kneaders Pumpkin Chocolate Chip Cookies

I had a pumpkin chocolate chip cookie at Kneaders last week. When I got home I decided to look up a copycat recipe, and what did I find??? THE ACTUAL RECIPE from the KNEADERS WEBSITE! So here it is straight from the source. They are soft and cake-like. You're welcome.

Kneaders Pumpkin Chocolate Chip Cookies

kneaders.com 
1¾ cups butter, softened
¾ cup white sugar
2 cups brown sugar
3 eggs, slightly whisked
2 cups pumpkin puree
4 cups flour
1 TBSP baking powder
1 TBSP cinnamon
1 tsp allspice
1 tsp salt
1 cup semi-sweet chocolate chips

1. Preheat oven to 375 degrees. In an electric mixer on medium speed, cream together butter, white sugar, and brown sugar until butter starts to lighten and mixture becomes fluffy. Add eggs and pumpkin puree. Mix for one minute on low speed. Scrape down the sides of the bowl.
2. In a separate bowl, combine flour, baking powder, cinnamon, allspice, and salt. Whisk the dry ingredients to evenly distribute the leavener. Add the dry ingredients to the wet and mix on low speed for one minute. Fold the chocolate chips in by hand.
3. Line a baking sheet with parchment paper. Roll into 2-inch balls, or use a cookie scoop. Place on prepared baking sheet. Bake for 15-17 minutes. They are done when a toothpick comes out clean in the center.

Store in an airtight container at room temperature for up to two days, or freeze up to 3 months. Makes about 40 cookies