Seeing as how my last batch of Pumpkin Cookies was so temperamental in baking, I decided to try again. These cookies are much easier to bake and figure out when done. The are very cake-like in texture and taste great the day of or even a week later which is important to me in a cookie. I cannot stand making stuff that is only good for a day.

Pumpkin Cookies (Makes approx 2 dozen)

• 1 cup all-pupose flour
• 1 tsp ground cinnamon
• few dashes each nutmeg & clove
• 1/2 tsp baking soda
• 1/2 cup butter (1 stick)
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup canned pumpkin
• 1 egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/3 cup chopped pecans

Preheat the oven to 350F. Line two baking sheets with parchment paper. Combine the flour, spices, & baking soda in a medium bowl. Beat the butter and both sugars in a large bowl until creamy. Beat in the pumpkin, egg, & vanilla until combined. Gradually beat in flour mixture. Fold in chips & nuts. Drop by rounded spoonfuls onto prepared baking sheets. Bake for 10-12 minutes or until set and lightly browned. Let cool for 2 minutes on baking sheets & then let cool completely on a wire rack.

Divvy up the cookies so that they don’t all get eaten (I use yogurt & cottage cheese containers).