Pumpkin Spice Chocolate Chip Cookies

I thought it might be fun to a add a little fall flavor to my favorite Ghirardelli cookie recipe, and these Pumpkin Spice Chocolate Chip Cookies disappeared pretty quickly. How much pumpkin spice to use? Well, say it with me now... You know your crowd. Love pumpkin spice? Add 2 tsp. Spice mix a little old? Add 2 tsp (and please replace it. I feel pumpkin spice loses it's potency a lot faster then other spices). Otherwise, cut back a bit to just add a hint of warmth. This is really just a nice excuse to whip up a batch of chocolate chip cookies, and in my world that's comforting, and never a bad thing:@)

Want to really amp up the flavor? Use all chocolate chips then add a drizzle of melted white chocolate to the tops. Immediately sprinkle with pumpkin spice while it's still wet so the spices stick.

Pumpkin Spice Chocolate Chip Cookies
1 C butter, softened
3/4 C sugar
3/4 C brown sugar
2 large eggs
2 tsp vanilla
1 1/2 - 2 tsp pumpkin spice
2 1/4 C A/P flour
1 tsp baking soda
1/2 tsp salt (if using unsalted butter)
up to 2 C of chocolate chips-I mixed white and semi-sweet

1. Cream butter and sugars.
2. Add eggs, vanilla, pumpkin spice, mix well.
3. Add flour, baking soda and salt (if using). Mix until just incorporated.
4. Stir in chocolate chips.
5. Drop by tablespoon onto ungreased cookie sheets, about 2" apart.
6. Bake at 375 degrees for 9-11 minutes or until golden brown.
7. Remove to cooling rack.

Enjoy a cookie and 

Have a Happy Day:@)