A Cooking Baker

It's officially "put pumpkin in everything" and "can you bring a treat for _______" season now that school and activities are in full swing. I broke out this recipe for dark chocolate chip pumpkin cookies this week for a gathering, and wow, they are good! The whole family loves them, and several people left with the recipe. The dough needs to chill for a bit, so keep that in mind. I am guilty of reading details like that midway through making the recipe and then having to backtrack (oops). The cookies and the dough freeze well, if you can keep from eating them all at once. I think they would made a pretty delish cookie bar, too.... Dark Chocolate Chip Pumpkin Cookies Makes about 3-4 dozen cookies.  3 c. Bob's Red Mill 1:1 Gluten Free Flour (can sub all purpose flour) 1-1/2 tsp. baking soda 1 tsp. salt 2-1/2 tsp pumpkin pie spice OR the spice blend below 1 c. (2 sticks) unsalted butter, room temp 1 c. granulated sugar 1 c. brown sugar, packed 2 eggs, ro