2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 (15 oz.) can of pumpkin
2 large eggs
1 teaspoon vanilla extract
Grated zest of 1 orange, optional (I don't use this when I make these)
2 cups semisweet chocolate chips (I use milk chocolate chips)
1 cup chopped walnuts, optional (I don't include this when I make these)
Steps
1. Preheat the oven to 375*F. Spray baking sheets with cooking spray or line with parchment paper (I use parchment paper). Set aside.
2. Whisk together the flour, baking powder, soda, salt and spices in a medium bowl. Set aside.
3. With an electric mixer set on medium speed, cream together the butter and sugars. Scrape down the sides of the bowl.
4. Add the pumpkin, eggs, vanilla and orange zest, beating well to blend.
5. Slowly add the dry ingredients, beating well to blend. Stir in the chocolate chips and walnuts.
6. Using a tablespoon scoop, drop the dough onto the prepared baking sheets. Bake on the middle oven rack for about 18 minutes, until edges are lightly browned. Let cool on the baking sheets five minutes before transferring to racks to cool.
The great thing about these cookies is that they don't spread out while they're baking. They maintain their shape and come out nice an fluffy!

This recipe also calls for a glaze, but I'm usually too lazy to make it. But if you want to give it a try, here's the recipe for the glaze.
Ingredients
1 1/2 cups confectioners' sugar
2 1/2 tablespoons milk
1/2 teaspoon vanilla extract
Steps
1. Stir together the sugar, milk and vanilla until the glaze is smooth.
2. Dip the tops of the cookies in the glaze and put back on the racks to set, or drizzle the glaze over the cookies.
Enjoy!





















