Pumpkin Chocolate Chip Cookies

Did you know that there is a canned pumpkin shortage this year? Well yes, yes there is. This may be common knowledge, but if any of you readers out there are like me, you don't keep up on current events. Luckily my mom snatched up a can for me when she spotted one, so I was able to make this delicious recipe (found on Design Mom):

Old-Fashioned Soft Pumpkin Cookies

2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter (1 stick) softened
1 cup 100% pumpkin (you can find cans of this in the pie-filling section of the grocery store)
1 egg
1 tsp vanilla
Glaze (see below)
Optional: 1/2 cup chocolate chips or nuts.

Preheat oven to 350. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt and set aside. Beat sugar and butter in large bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies

For Glaze:
Combine 2 cups powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 tsp vanilla in small bowl until smooth

I did not make the glaze, I thought that they would be great without. And I think the chocolate chips are a must!

Overall, these were spectacular. They were like perfect muffin tops. So So So Good.