Pumpkin Chocolate Chip Cookies

Fall fall fall. Have I mentioned how much I love fall? Actually, how much I miss fall, since we've moved to Puerto Rico. Fall is my ultimate cooking season, when the cooler weather is begging for you to churn out comfort dish after homecooked comfort dish, and the upcoming holidays are calling for some pre-season menu planning(how can you not crack open those wonderful holiday cook books while browsing through Costco?). My sister-in-law Carrie has a blog that I regularly check(she's one of the best writers around!), and one of her latest posts is about her favorite fall recipes, one of which was a recipe for Pumpkin Chocolate Chip Cookies. YUM! Last Halloween was the first time I tasted pumpkin cookies, and I loved them. So, I pulled out a can of pumpkin that I had left over from last year, and whipped up a batch of these beauties. We loved them!!!! I changed the recipe a little wee bit(sorry Carrie, but you know I just can't help myself), so you can look here for the original post.

Pumpkin Chocolate Chip Cookies

2 cups butter, room temp
2 1/2 cups sugar
15 oz pumpkin
2 eggs
1/3 cup molasses
2 tsp vanilla
5 cups flour
2 tsp baking powder
2 tsp cinnamon
2 tsp salt
1 tsp baking soda
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ginger
2 cups semisweet chocolate chips
1 bag butterscotch chips
raw sugar(or any large-granule sugar)for sprinkling

Preheat oven to 350. In mixing bowl, cream butter and sugar. Mix in pumpkin, eggs, vanilla and molasses. Add flour, baking powder, cinnamon, salt, baking soda, nutmeg, allspice and ginger. Mix well. Add both chocolate chips. Drop by tablespoonful onto greased cookie sheet. Sprinkle a pinch of raw sugar over each cookie. Bake for 10 minutes until set and beginning to brown around edges.