Ingredients:
 
1 cup butter, room temperature
¾ cup pumpkin puree
1 cup light brown sugar
½ cup granulated sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon salt
2 ½ cups all purpose flour
2 cups chocolate chips
1 cup chopped pecans (optional)
 
Directions:

Preheat the oven to 350 degrees.
 
Line a baking sheet with parchment paper and set aside. Beat the butter and pumpkin together with a mixer in a mixing bowl until evenly combined, about 2 to 3 minutes. Add the eggs and vanilla, beat until smooth.
 
Combine the  flour, baking soda, spices and salt together in a bowl then add to the butter mixture in 3 increments, beating in the dry to the wet.
 
Stir in the chocolate chips and pecans (if desired), making sure they are evenly spread throughout the dough.
 
Drop the dough onto lined baking sheet by rounded tablespoonfuls and bake for about 10 minutes, until centers are just set and edges are golden.
 
Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes. Once they have cooled, transfer the cookies to a wire rack to continue cooling.