Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/8 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 3/4 cup canned pumpkin, not pumpkin pie filling
• 1/2 cup baby carrots, grated
• 1/4 cup honey
• 1/4 cup butter (melted)
• 3/4 cup semi-sweet chocolate chips

Instructions

1. In large bowl, combine flour, sugar, spices, baking soda, baking powder & salt.

2. In medium bowl, whisk eggs lightly. Stir in pumpkin, grated carrot, honey & melted butter. Whisk until combined then stir in the chocolate chips.

3. Pour the wet ingredients into the dry ingredients and stir just until combined. Don't over mix.

4. Spread a sheet of parchment paper over cookie sheets & drop 1 Tablespoon of batter for each cookie about 2-3 inches apart on parchment.

5. Bake at 350 degrees for 15 minutes, then cool on cookie sheet for about 5 minutes before removing to wire racks to cool the rest of the way.