Pumpkin Chocolate Chip Cookies

Eat a few.

Toss a few extra in the bowl.

Eat a few more.

Hide the rest of the bag somewhere where the kids won’t find it.

Or be daring and use a spoon to drop them.  Your choice.

Taste matters more than looks and no one will be standing there with a tiny measuring tape making sure they’re all the same size.  They’ll be too busy gobbling them up.

Pumpkin Chocolate Chips Cookies
1/2 c unsalted butter, room temperature
1 1/2 c white sugar
1 egg
2 1/2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
1 small can pumpkin puree
1 c chocolate chips
1 tsp vanilla
1/2 c nuts (optional)

1) Preheat oven to 375 degrees.
2) Beat butter and sugar with a mixer.  Add egg and mix well.
3) Whisk together flour, baking powder, baking soda, nutmeg, cinnamon and salt in a small bowl.
4) Alternate spiced flour and pumpkin puree, blending well after each addition.
5) Fold in chocolate chips and vanilla.
6) Drop cookies onto cookie sheet and bake at 375 for 10-14 minutes.
7) Cool on a rack and then savor the delicious goodness.
8) Don’t forget to bring me some.  Or ship them if you live far away, I’ll gladly give you my address.

Makes 2 dozen