Pumpkin Chocolate Chip Cookies

Preheat oven to 375°F.

Line a strainer with paper towel and place pumpkin in the strainer to drain any moisture, about 5 minutes.

While pumpkin is draining, combine flour, baking soda, baking powder, salt and pumpkin pie spice in bowl. Set aside.

In a large bowl, cream together butter, brown sugar, white sugar and vanilla. Add drained pumpkin puree and egg and mix well.

Stir the flour mixture into the creamed mixture then add the chocolate chips until fully incorporated.

Using a 1 ½ tablespoon scoop, drop onto ungreased cookie sheets. Refrigerate for 15 minutes.

Press cookies down slightly then bake in preheated oven for 14-16 minutes. Allow to cool on cookie sheet for 2 minutes before removing to a wire rack.