Pumpkin Chocolate Chip Cookies

I once asked my husband what his favorite foods were that I cook. He told me it was hard to decide, because I'll make something he likes, but won't make it again for two years because I experiment with new recipes so much.

A perfect example of that are these cookies. My mom made them often when I was in high school, but I have only made these maybe twice since I've been married (in eight years!), maybe... I just found this recipe tucked away, and I think it was my mom's. But, I'm not sure!!!

These cookies are dangerous!! They are so light and fluffy, (especially right out of the oven! I personally like them better warm.) you can eat ten before it feels like you have eaten one! Consider yourself warned!

Fluffy Pumpkin Chocolate Chip Cookies

3/4 c. softened butter (but not melted)

1/4 c. brown sugar

3/4 c. white sugar

1 egg

1 c. canned pumpkin

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 1/4 tsp. cinnamon

1 tsp. vanilla

1 c. semi-sweet chocolate chips

In large bowl, beat butter and sugar. Add egg and beat. Add pumpkin and beat. Combine dry ingredients and add to pumpkin mixture. Stir in vanilla and chips. Scoop dough with small cookie scooper onto *greased pan. Bake at 350 degrees for 11 minutes.

*I was making cookies with some friends, and they had never seen someone grease their cookie sheet like I do. It's what my mom did, and honestly, I thought everyone did. Once you unwrap your butter to use in your baking, don't throw the wrapper away! You wipe your wrapper (butter side down) onto your cookie sheet. There is usually always enough butter remnants left to grease at least two cookie sheets. You can save your non stick spray for another time... plus it tastes a lot better than your non stick spray.

**Also, recently I made these and only had 1/2 c. of canned pumpkin in my fridge, and I went ahead and used that not even having a full cup and they turned out just fine!