Pumpkin Chocolate Chip Cookies

I made these with and without chocolate chips (you can see the withouts on the back of the plate). They were pretty good, and gave off a great aroma in the kitchen. Really felt like fall even though it was 70-80 degrees in October!

The cookies were a little too cake like for me, but that's just personal preference. Again, no sifting, and the canned pumpkin is enough for 2 batches of cookies. So, if you want to use the whole can, you'll need to double the recipe.

I got the recipe from Melissa (mrslolo) on Bakespace.

CHOCOLATE CHIP PUMPKIN COOKIES

2 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 c. butter
1 c. brown sugar
1 egg
1 c. canned pumpkin
1 tsp. vanilla
1 c. chocolate or peanut butter chips

Grease a cookie sheet.
Sift flour, baking powder, cinnamon, baking soda and nutmeg.
In mixer, beat butter for 30 seconds.
Add brown sugar and beat until fluffy.
Add egg, pumpkin and vanilla.
Add dry ingredients, beat until well mixed.
Stir in chocolate chips (dough soft).

Bake at 375 for 8 to 10 minutes. Makes 48 cookies.