Pumpkin Chocolate Chip Cookies

 Pumpkin Chocolate Chip Cookies

1 cup(250mL) Canned Pumpkin Puree
½ cup(125mL) Brown Sugar
½ cup(125mL) White Sugar
½ cup(125mL) Butter/Trans-Fat-Free Margarine 
1 Egg
1 tsp(5mL) Baking Soda
1 tsp(5mL) Milk
½ cup(125mL) Whole Wheat Flour
1 ½ cups(375mL) Unbleached White Flour
2 tsp(10mL) Baking Powder
½ tsp(2mL) Salt
1 ½ tsp(7mL) Ground Cinnamon
¼ tsp(1mL) Ground Cloves
¼ tsp(1mL) Nutmeg
1 tbsp(15mL) Pure Vanilla Extract
1 cup(250mL) Semisweet/Dark Chocolate Chips

Preheat oven to 350°F. Spray 2 cookie sheets with non-stick spray. In a large bowl, cream together pumpkin, sugars, butter and egg. In a small dish, dissolve baking soda into milk. Set aside. In a separate bowl, stir together flours, baking powder, salt and spices. Add baking soda mixture to flour mixture. Add flour mixture to pumpkin mixture, stirring until just combined. Be careful not to over mix or the batter will get tough. Add vanilla extract, chocolate chips. Drop by rounded spoonfuls onto prepared cookie sheets. Bake 10-12 minutes or until lightly browned.