Ingredients: 1 cup (2 sticks) unsalted butter, softened 1 cup white sugar 1 cup light brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup canned pumpkin puree 3 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 cups (12-ounce bag) milk chocolate chips, not semisweet Nonstick cooking spray or parchment paper Directions: Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the Brava trays and press the green button. Remove the cookie sheets from the Brava and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.