Soft Pumpkin Cookies

• 1 (16 ounces) can pumpkin, 2 cups
• 4 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 cup light brown sugar, packed
• 1 cup (8 ounces) butter, softened
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon maple extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 4 eggs
• 1 cup chocolate chips
  

Preheat oven to 350°. Into a large mixing bowl, measure all ingredients except pecans. With hand held mixer at low speed, beat ingredients until blended, scraping bowl occasionally. Increase mixer speed to medium and beat for 1 minute longer.

Using 2 tablespoons of batter for each cookie, spoon batter into mounds on ungreased baking sheets, keeping mounds about 2 inches apart. Press a few chocolate chips into the center of each cookie dough mound. Bake cookies for 18 to 20 minutes, until golden brown. Loosen cookies with spatula and move to wire rack to cool. Store in tightly covered container for up to 4 days. Freeze in portions, if desired. Makes 6 to 7 dozen cookies.

**You may be able to mix chips in to batter after using the mixer and hand mix them in - I've never tried. A friend likes it with a pecan half placed in the middle instead of the chocolate chips.**