Salted Pumpkin Oatmeal Chocolate Chip Cookies

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk together flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter-flavored Crisco and sugar until light and fluffy. Scrape down the bowl with a rubber spatula, then add egg, vanilla and pumpkin and beat until incorporated. Scrape down the bowl again. Add flour mixture gradually and mix until smooth. Gradually add oats, then chocolate chips and nuts.

3. Scoop dough by heaping tablespoons about an inch apart on cookie sheets. Flatten slightly with the back of a spoon, then sprinkle with a few flakes of salt if desired.

4. Bake for about 16 minutes, or until golden around edges. If baking two sheets at once, rotate sheets halfway through baking time. Place cookie sheets on wire racks to cool for a few minutes before removing cookies from sheets.

These cookies store beautifully and maintain their soft but chewy texture.