Untested - Spiced Pumpkin Cookies

http://www.onceuponachef.com/2012/10/spiced-pumpkin-cookies.html#tabreviews
http://sallysbakingaddiction.com/2013/09/04/pumpkin-chocolate-chip-cookies/

3 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, softened
1/2 cup dark chocolate chips
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1-1/4 cups canned pumpkin purée (from one 15-ounce can, though you'll have some left over)
2-3 tablespoons turbinado (or demerara) sugar

1. Arrange oven racks in upper and middle thirds and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. In the bowl of an electric mixer, beat the butter with the white and brown sugars until light and fluffy, a few minutes. Scrape down the bowl, then beat in the eggs one at a time. Stir in the vanilla and pumpkin puree (don't worry if the mixture looks somewhat broken). Scrape down the bowl, then mix in the flour mixture on low speed. Wrap and put in the refrigerator to rest for one hour and up to 72 hours.
4. Scoop the dough by heaping tablespoons (preferably using a 1-1/2 tablespoon ice cream scooper) onto the prepared baking sheets. Sprinkle cookies evenly with turbinado sugar and bake for about 20 minutes, rotating pans midway through, until puffed and slightly browned around the edges. Remove from the oven and let rest for a few minutes on baking sheets, then transfer with a spatula to a wire rack to cool. These cookies are best enjoyed warm out of the oven, or on the same day.