Pumpkin Chocolate Chip Cookies

This is one of my favorite cookie recipes, hands down! I thought I should post it, because it's yet another way you can use your "pumpkin puree" I showed earlier, or you can just use canned pumpkin. I just love autumn! I love the smells, I love the soup, I love the food. These cookies remind me of autumn, and they are a recipe from my aunt. The nice thing about them is you can make them year-round.

 **To make this recipe healthier, add half applesauce/half oil, instead of all oil. However, you DO want to add at least some oil. I've tried it without, and they don't turn out very well.

Ingredients:
2 cups pumpkin
2 cups brown sugar
1 cups oil (or 1/2 c. applesauce, 1/2 c. oil)
4 tsp. vanilla
4 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
coconut/nuts (optional) Chocolate Chips

Instructions:
Combine pumpkin, brown sugar, oil/applesauce, and vanilla in large bowl.

Stir until smooth.

Add flour, soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Stir until well incorporated.

Add chocolate chips, and nuts or coconut if desired. We personally like them with just the chocolate chips, because my husband hates nuts and coconut. If you like them...you will love this recipe!

Spoon into balls on a cookie sheet. I have a scoop from Pampered Chef that is perfect for scooping them. You can also use a large melon baller, or even just a spoon.

 Bake in a 350 degree oven for 12-15 minutes.

Place on a cooling rack, or eat warm! Enjoy!