Pumpkin Spice Cookies

*I am posting this at David's request.  I also made these with Andria's kids, and they loved them so she requested the recipe a few years back too.  But no, they are not the same if you take everything out of them that makes them good to make them healthier, are they Ann?   ;)  Also, I have tried multiple pumpkin cookie recipes because I love them, and this one is the best.  It beats the others in moistness.  If you like pumpkin cookies, you will love these.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 1/2 tsps pumpkin pie spice (I don't always have this on hand so I substitute a combination of the spices that are used to make pumpkin pie spice: 1 tsp cinnamon, 1 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice; I know this equals more than 1 1/2 tsp, but it turns out well  :) )
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks) butter, softened
• 1 cup sugar
• 1 can (15 oz) pure pumpkin (use canned pumpkin, homemade isn't condensed enough because it hasn't been processed, will be watery, and won't turn out well; flavor and consistency inadequate)
• 2 large eggs
• 1 tsp vanilla
• 2 cups semisweet chocolate chips (I usually use milk chocolate)
• 1 cup chopped walnuts (opt, I never put these in)

PREHEAT oven to 375 degrees.  Grease baking sheets.
COMBINE flour, pumpkin pie spice (or substituted spices), baking powder, baking soda, and salt in medium bowl.  Beat butter and sugar in large mixing bowl until creamy.  Beat in the pumpkin, eggs, and vanilla.  Gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15-20 minutes or until edges are lightly browned.  Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.

**Can also use raisins instead of chocolate chips or add oatmeal (would reduce flour to add oatmeal).