Pumpkin Cookies

2 1/2 cups Flour

1 tsp Baking Soda

1 tsp Baking Powder

1 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Salt

1 1/2 cups Sugar

1 Stick butter (1/2 c.)

1 cup Pumpkin Puree (I like the already seasoned vs. plain puree)

1 large Egg

1 tsp Vanilla

14-16 oz bag of Chocolate Chips

Mix together Flour, Soda, Powder, Cinnamon, Nutmeg and Salt in a bowl. In a separate bowl blend butter (should be at room temp), egg and vanilla. Once mixed together add pumpkin puree and sugar. Add dry ingredients 1 cup at a time until all is well blended together. Complete by adding chocolate chips.

Spoon on to a greased baking sheet. Bake at 350 degrees for 14-17 minutes. Cool on a wire rack.

*I like using the already flavored/spiced pumpkin puree versus the plain because it adds more flavor in the end. I still put in the spices it asks for plus some pumpkin pie seasoning (about 1/2 tsp). You can use homemade pumpkin puree by cutting your pumpkin in half, scooping out the insides, and then puting them face down on a baking sheet at 425 degrees for about an hour. After they cool, the skins come off very easily. Then take the pumpkin and puree them in a blender. Add pumkin spice if desired. Just make sure that you use the right kind of pumpkins, sweet ones like New England or Baby Pam

**With my oven the cookies bake at 14 minutes or less so it is best to bake them starting with the shortest time. You can tell when they are over baked because the color of the cookie is dark brown vs. orange and the edges are even darker. You want them to be nice and orange like in the picture.

***I wanted to try and take a pretty picture like Karin always does and Eric laughed at me the whole time. So word of advice, when photographing your food- do it without an audience, lol!