Pumpkin Drop Cookies

adapted from Betty Crocker's recipe

1/2 c butter (salted)

3/4 c granulated sugar

3/4 c packed brown sugar

2 eggs

1 can (15 oz) pumpkin (not pumpkin pie mix)

2 1/2 c all-purpose flour

2 1/2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground allspice

1/4 tsp ground nutmeg

1 1/2 c semi sweet chocolate chips

1.  Heat oven to 375 degrees.  Line cookie sheet with parchment paper.  Mix butter and sugars in a large bowl. Beat in eggs. Stir in pumpkin. Stir in remaining ingredients.

2.  Drop dough (I used my little ice cream scooper) about 2 inches apart onto cookie sheet.

3.  Bake 12-13 minutes or until set and golden.  Cool for 5 minutes; remove from cookie sheet to wire rack.

Makes 3-4 dozen

I had to give these away to a friend because I couldn't stop eating them!  And if you haven't noticed I have been a little obsessed with pumpkin everything this fall!  

Husband rating:  4 stars

Boys say:  two thumbs up!