Pumpkin Chocolate Chip Cookies

Preheat oven to 375 degrees.

Sift together dry ingredients (flour, salt, baking soda) in a separate bowl and set aside.

Cream butter and sugars. Add eggs and beat well. Add pumpkin, cinnamon and vanilla and beat. Slowly add dry ingredients and mix until well incorporated (just don’t go crazy or you won’t like the consistency of your cookies). Then stir in chocolate chips and nuts (if you’re nuts).

Drop by teaspoonfuls onto cookie sheet (it may need to be greased, depending on the type of sheet you have).

Bake at 375 for 13 to 15 minutes.

Note: If you’re like my mom, and can’t stand the thought of possibly wasting part of a can of pumpkin, you can send me a message and I will send you the recipe equivalents for using *exactly* one large can of pumpkin. Just be warned that it makes a load of cookies! ; )