PUMPKIN CHOCOLATE CHIP COOKIES--A FAVORITE OF OURS

After trying several recipes, this recipe is our very favorite for PUMPKIN CHOCOLATE CHIP COOKIES.   It is a tender, moist, cake-like cookie, and, if you desire, can be frosted with cream cheese frosting while still warm.  (I don't frost mine, but the friend who shared the recipe always does).  I usually substitute butter for the margarine, but other than that, haven't made any changes in the recipe.  I think you'll really like these cookies!

PUMPKIN CHOCOLATE CHIP COOKIES (LaDawn)

3/4 cup margarine (butter)

2 cups sugar

2 eggs

2 teaspoons vanilla

1 (16-oz) can pumpkin

3 3/4 cups flour

2 teaspoons cinnamon

2 teaspoons nutmeg

1 teaspoon ginger

1 1/2 teaspoons baking powder

1 1/2 teaspoons soda

1 12-oz. pkg. chocolate chips

Cream butter and sugar.  Add eggs and blend well; add vanilla.  Stir in canned pumpkin.  Combine dry ingredients, except the chocolate chips, and gradually add to the butter/sugar/pumpkin mixture, stirring to blend all ingredients completely together.  Stir in chocolate chips.  Bake at 375 degrees for 10 minutes on  greased, foil-lined cookie sheets.  If desired, frost lightly, while still warm, with cream cheese frosting.

CREAM CHEESE FROSTING

4 oz. cream cheese, softened

1 teaspoon vanilla

powdered sugar, about 2 - 2 1/2 cups

milk to consistency

Beat cream cheese.  Add vanilla;  Add powdered sugar and beat, adding milk to desired consistency.  Frost on warm cookies.