These little cookies are so simple to make and are the epitome of what a pumpkin cookie should taste like. Spicy without being bitter. Full pumpkin flavor without being "squashy". Dotted with chocolate that's not too sweet. They are like soft little pillows of autumn goodness! I wish I came up with them myself, but alas...they are from my good friend Carrie. I just amped up the spices a little bit and swapped the semisweet chips for dark. The original recipe calls for 1/2 cup chopped nuts as well, but I like them this way best.

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon nutmeg (use 1/2 teaspoon if freshly grated)

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup (1 stick) unsalted butter, softened

1 1/2 cups granulated sugar

1 large egg

1 cup canned pumpkin puree

1 teaspoon (Mexican, if you have it) vanilla extract

1 (10 ounce) bag dark chocolate chips

Directions:

Adjust oven rack to center position and preheat the oven to 350°F. In a large bowl, sift together the first eight ingredients. In a mixing bowl, cream together the butter and sugar. Add the egg on low speed, then beat in the pumpkin and vanilla. Scrape the bowl down and mix briefly. Incorporate the dry ingredients in 3 separate additions. With a wooden or silicone spoon, add the chocolate chips. Drop by a large teaspoonful (or medium size ice cream disher) about 2" apart on an ungreased cookie sheet. Bake until light brown, about 14-15 minutes. They will appear puffy and undercooked, but they are ready. Let cool for about 5 minutes before transferring to a cooling rack. Enjoy!

Makes 36 cookies