Pumpkin Drops Cookies

1 1/2 sticks butter -- at room temperature

2/3 cup packed light brown sugar

2 eggs

1 1/2 teaspoons vanilla extract

1 cup canned or cooked fresh pumpkin puree

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 Pinch salt

2 1/2 teaspoons pumpkin-pie spice

1 cup chocolate chips

1 cup chopped walnuts or pecans

Preheat oven to 375 degrees. In a large bowl beat together butter, brown sugar, eggs and vanilla until light. Beat in pumpkin. Add flour, baking powder, baking soda, salt and pumpkin-pie spice, beating until blended. Stir in chocolate chips and walnuts. Drop teaspoonfuls of batter 2 inches apart on ungreased baking sheets. Bake until edges are golden, 10 to 12 minutes. Transfer cookies from baking sheets to a wire rack and cool. Yield 6 to 7 dozen 1 1/2-inch cookies

To order Nathalie Dupree Cooks Everyday Meals from a Well-Stocked Pantry, please call 1-800-582-1800.