I promised a while back to post the recipe for these cookies. They were one of my childhood favorites, and I always make them when I have a partial can of pumpkin leftover from another recipe. I’ve subbed in half white whole wheat flour with no noticeable discrepancy. Please note that they are very moist, cakey cookies; I actually like them better the next day.

Pumpkin Cookies

1 stick unsalted butter
1 1/2 C sugar
1 egg
1 C canned pumpkin
1 tsp vanilla extract
2 1/2 C AP flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 C slivered or diced almonds
1 C chocolate chips

Cream together butter and sugar until fluffy, then beat in egg, pumpkin and vanilla. Mix and sift together the flour baking powder, soda, salt and spices; add to creamed mixture. Stir in almonds and chocolate chips. Use a 2-T (1/8 C) cookie scoop to drop onto a greased cookie sheet; bake at 350F for 15 minutes.