Chocolate Chip Pumpkin Muffin-top Cookies

Moist, cake-like cookies, packed with pumpkin sweetness and full of chocolate-chips. Thank you Roxana's Home Baking

1/3 cup (70 grams) sugar
1/2 cup (113 grams) room temperature butter
8 oz pumpkin puree (cooked or canned)
1 tsp pumpkin spice
1 tsp baking powder
1 1/4 cup (150 grams) all purpose flour
1 cup chocolate chips

• Cream the sugar and the butter together until light and fluffy.
• Add the pumpkin puree and stir scraping the sides of the bowl.
• Add the pumpkin spice, baking powder and flour. 
• Mix until just combined, scraping the sides of the bowl.
• With a spatula or wooden spoon stir in the chocolate chips.
• Line two baking sheets with parchment paper 
• Place spoonfuls of cookie dough on them, about 2 inch apart.
• Refrigerate for 30 minutes.
• Meanwhile heat the oven to 375F.
• Bake the cookies for 13-20 minutes or until the edges are just beginning to brown.
• Let cool slightly on the baking sheets before removing.