1 stick (1/2 C) butter, softened
1 C white sugar
1/2 C brown sugar
1 1/4 C canned pumpkin
1 1/2 tsp vanilla extract
2 1/2 C all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp apple pie spice
1/2 tsp cinnamon
1 C semi-sweet chocolate chips (optional)
Preheat oven to 350 degrees.
In a large stand mixer bowl, cream together the butter, white sugar, and brown sugar until smooth. Add the pumpkin, egg, and vanilla extract and beat until creamy.
In a separate bowl, sift together flour, baking powder, baking soda, salt, apple pie spice, and cinnamon. Add to the wet ingredients and mix just until combined. If you are using chocolate chips, stir them into the dough mixture.
Drop by large rounded tablespoonfuls onto non-stick baking sheets. Bake for 12-14 minutes. Remove from the oven and let sit on the hot baking sheet for another 3 minutes. Remove to wire rack to cool completely.
You can melt some chocolate chips and drizzle over the tops of the cooled cookies. Or mix together some powdered sugar with a little water and drizzle over the tops.