Pumpkin is one of my favorite tastes during autumn. The possibilities seems endless to entertain a touch of pumpkin in everyday recipes- lattes, ravioli, bisque, pie, bread, ice cream, countless variations of cakes & doughnuts, and THE COOKIE. I’ve made several batches of these cookies over the past few weeks and each batch continues to disappear almost as quick as the baking time allows.  It is a fairly versatile cookie, so feel free to experiment with additions as able.

What’s your favorite pumpkin treat this season?

1/2 cup butter or margarine

1 1/2 cups sugar

1 egg

1 cup cooked or canned pumpkin

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 cup diced roasted almonds ( I like to use pecans)

1 cup chocolate pieces (any type you wish, dark chocolate is a personal favorite)

Cream butter and sugar together until light & fluffy. Beat in egg, pumpkin, and vanilla. Mix and sift flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add to creamed mixture; mix well. Add almonds and chocolate pieces; mix thoroughly.

Drop by spoonfuls (size determines the quantity- the dough is fairly true to size, I usually use more than a teaspoon measurement) onto well-greased cookie sheets. If you have silicone baking mats I highly suggest using those as your baking surface. Bake at 350 degrees for 15 minutes or until lightly browned. Remove from cookie sheets while still warm; cool on racks. Makes about 6 dozen cookies.