Pumpkin Chocolate Chip Cookies

1  cup		applesauce to cut down the fat
3/4  cup		or use honey
3/4  cup		use honey
2		large eggs
1  teaspoon		vanilla extract
2  cups		canned 100% pumpkin puree or fresh pumpkin is best
2  cups		all-purpose flour
1  cup		whole wheat pastry flour or soy flour
2  teaspoons		baking soda
1/2  teaspoon		salt
1  teaspoon		ground cinnamon
1/2  teaspoon		ground ginger
1/2  teaspoon		ground nutmeg
1/2  teaspoon		ground cloves
12  ounces		dark Ghirardelli chocolate chips

Tip: Click on the ingredient links to learn the nutritional information for all the Pumpkin Chocolate Chip Cookies ingredients. The serving size for any ingredient in Pumpkin Chocolate Chip Cookies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat the oven to 350 degrees F. Line cookie sheet with parchment paper.

Using a mixer beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.