Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 18-24 or so depending on the size of cookie

Ingredients:

1 1/2 C. all-purpose flour

1 1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. allspice

1/2 tsp. baking soda

1/4 tsp. salt

1/2 C. unsalted butter, softened

1/2 C. granulated sugar

1/3 C. packed light-brown sugar

1 large egg

1, 1/2 tsp. vanilla extract

1/2 C. pumpkin puree

3/4 C. chopped pecans or walnuts (optional)

1 pkg. (11.5 or so) semi-sweet chocolate chips

What to do:

Preheat oven to 350 degrees.

Prepare 2 baking sheets with cooking spray or a Silpat.

In a medium size mixing bowl combine flour, cinnamon, nutmeg, allspice, cloves, baking soda and salt, set aside.

In a large bowl whip together butter, granulated sugar and brown sugar until creamy. Mix in egg, vanilla extract and pumpkin; slowly add in flour mixture. Stir in walnuts or pecans and chocolate chips.

Drop dough, 2 Tbsp each, on your prepared baking sheets; spacing cookies 2-inches apart. Bake in preheated oven 11 – 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Christina’s Notes:

Use 1 and 1/2 teaspoons of pumpkin pie spice instead of nutmeg, cloves, and allspice, if desired. Don’t leave out the cinnamon. I like to add a lot of spices to increase the cookies’ spice/pumpkin flavor.