Traditional Pumpkin Chocolate Chip Cookies

 1/2 cup butter 
1 1/2 cups sugar
1 egg
1 cup cooked/canned pumpkin puree
1 teastpoon vanilla
2 1/2 cups flour (can use a blend of whole wheat)
1 teastpoon baking powder
1 teastpoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup diced roasted almonds or walnuts
1 cup chocolate chips

Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin and vanilla. Mix (and sift) flour, baking powder, baking soda, salt, nutmet and cinnamon. Add nuts and chocolate pieces. Mix thoroughly all cookie ingredients.

Drop by teaspoon measure onto well-greased cookie sheet (or flat stoneware). Bake at 350 for 15 min or until lightly browned. Remove from cookie sheets while still warm and cool on racks. Makes 6 dozen. These cookies stay soft so store them in a covered container with waxed paper between rows or else they will stick together (if they last that long).