Pumpkin Chocolate Chip Cookies

1 cup oil
3 cups sugar
2 eggs -- beaten
3 teaspoons vanilla
5 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon ginger
1 3/4 teaspoons salt
1 29-ounce can solid-pack pumpkin
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Pre-heat oven to 350 F. 

Beat oil and sugar in mixing bowl. Add eggs and vanilla, beating well. Sift flour, baking powder, baking soda, spices, and salt together. Add to sugar mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips and nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool on wire rack.

Note: We like to top these with chocolate glaze (see below) and autumn-themed sprinkles. The kids love them!

Chocolate Glaze

This shiny glaze is great for dressing up any cookie.

3/4 cup semi-sweet chocolate chips
1 tablespoon light corn syrup
3 tablespoons butter
1/4 teaspoon vanilla extract

Place chocolate chips, butter, and corn syrup in the top of a double boiler of hot (but not boiling) water. 

Stir until mixture is melted and smooth, then stir in vanilla. 

Spread over cookies and then top with sprinkles or nuts, if desired, or place in a zip-lock bag and snip off a tiny corner, then drizzle over cookies.

Note: Makes enough to glaze about 36 medium-sized cookies, or to drizzle over 3-4 times that many.