My recipe is based largely on one that was rated highly on www.allrecipes.com. These babies disappeared in seconds, so I guess they deserve the high rating that they got!

pumpkin chocolate chip cookies

1/2 cup unsalted butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 (15 ounce) can pumpkin puree (or 1 cup of homemade pumpkin puree)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 pinch ground nutmeg
1 cup bittersweet chocolate chips (I used the Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips – delicious!)

Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper.

In a large bowl, cream together the butter and white sugar until smooth.

Beat in the egg.

Stir in the vanilla and pumpkin until well blended.

Sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.

Stir into the pumpkin mixture. Mix in the chocolate chips.

Form into 1-2″ balls on the prepared cookie sheets.

Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.