1/2 c. butter, room temperature
1 1/2 c. sugar
1 c. canned pumpkin
1 egg, beaten to blend
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. freshly grated nutmeg
1/2 tsp. salt
1 (6 oz.) pkg. semi-sweet chocolate chips

Preheat oven to 350 degrees. Lightly butter baking sheets. Cream 1/2 cup butter with sugar in large bowl until fluffy. Blend in pumpkin, egg, and vanilla. Sift flour, baking soda, baking powder, cinnamon, nutmeg and salt into medium bowl. Add to butter mixture, blending well. Stir in chocolate chips. Drop batter by heaping teaspoons onto prepared sheets. Bake until lightly browned, about 15 minutes. Cool cookies on wire rack. Store in airtight container.