These are soft, perfect cookies. My Mom used to send squash and chocolate chip cookies to school with me, and they're very similar. They're not super sweet, despite both the amount of sugar and the chocolate chips. Oh, and you'll probably have to restrain yourself - they're the kind of cookies that you can eat 6 of, easily.
Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin
1 cup white sugar
1/2 cup butter, melted
2 cups all-purpose flour (you can do half and half with whole wheat, if you're feeling virtuous)
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
1 tbsp vanilla extract
1 cup chocolate chips (I like semi-sweet)
Preheat oven to 350. Mix pumpkin, sugar, melted butter, and egg. Whisk flour, baking powder, baking soda, cinnamon and salt in another bowl, then add to wet ingredients. When it's beautiful and uniform, fold in chocolate chips.
Plop by the spoonful onto greased baking sheets (or not, if you're lazy - they usually come off just fine). The length of time in the oven will depend on the size of the cookie - I like generous ones, and they take about 14-15 minutes. You know they're done when they're light brown, and firm-ish when you press the middle.
Bonus: your house will smell AMAZING! These freeze well, too - I usually freeze them baked, then they can thaw in a snack bag or lunch box. Enjoy!