Pumpkin Chocolate Chip Cookies

My son Joe has to take his lunch to school everyday because he is sensitive to the many different additives that are present in the school lunch food.. It is a challenge to find different things that excite him. The other day he said that his friend came to school with "his favorite cookie that his Mom makes for him once a month." It turns out that the cookies were Pumpkin Chocolate Chip Cookies. So I began a search for a good recipe. I found this one on the King Arthur Flour web site. I tweaked the recipe slightly. I liked this recipe because it called for 1 can of pumpkin. Many recipes call for 1 cup & then you wonder what do do with the leftover pumpkin since it isn't enough to fill another cup, you can't just double the recipe, & then you end up wasting good pumpkin.

Pumpkin Chocolate Chip Cookies

2 1/4 cups King Arthur Unbleached All-Purpose Flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1/2 tsp ground ginger

1 cup softened butter

1/2 cup brown sugar

1/2 cup sugar

1 (15 oz) can pumpkin

2 large eggs

1 tsp vanilla

1 bag chocolate chips

Glaze

1 1/2 cups powdered sugar

2 1/2 tbsp milk

1/2 tsp vanilla extract

add a little cinnamon to taste

Preheat the oven to 375 degrees. Spray the baking sheets with cooking spray. In a bowl, mix together the dry ingredients & set aside. With an electric mixer on medium speed, cream together the butter & sugars. Scrape down the sides of the bowl. Add the pumpkin, eggs, & vanilla, beating well to blend. Slowly add the dry ingredients, beating well to blend. Stir in the chocolate chips. Drop the dough onto the prepared cookie sheets using a tablespoon sized scoop. Bake for 18 minutes or until edges are lightly golden brown. Let cool on the baking pan for 5 minutes before removing to a cooling rack. Stir together the ingredients for the glaze. Drizzle the cookies or dip the tops of the cookies into the glaze. Makes about 4 dozen.