Try-it Tuesdays Pumpkin Spice Cookies

This is such a fun fall recipe. I came across this recipe years ago in the grocery store. I make these every year during the fall season and these cookies always come out just right. It's a keeper.
Hint-You can substitute fresh pumpkin instead of canned. If you don't like chocolate with your pumpkin just omit the chips. Tastes great either way.

Pumpkin Spice Cookies
2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 can (15 oz.) Pure Pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
1 cup chopped walnuts
• VANILLA GLAZE (recipe below)

Preheat oven to 375° F. Grease baking sheets or just use your sil[at. 

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by tablespoon onto prepared baking sheets. 

Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze. 



For Vanilla Glaze: 
Combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.