- It's crunchy outside and not cakey like usual pumpkin cookies,it's - good for about 2 days. - Baked cookies may also be frozen up to 2 months. - Roll the chilled dough into balls and freeze in a ziplock bag for up to 2 months.

- 1/4 cup (1 stick) unsalted butter,melted - 1 Large Egg - 1/2 cup Light Brown Sugar - 1/4 cup Sugar - 1 tsp Vanilla Extract - 7 tbs Pumpkin puree (reduce the moisture in a pan until thick) - 1 1/2 cup All Purpose Flour - 1/4 tsp Salt - 1/2 tsp Baking Soda - 1 1/2 tsp Ground Cinnamon - 1/4 tsp Ground Nutmeg - 1/4 tsp Ground Cloves - 1/4 tsp allspice - 1/2 cup Dark Chocolate Chips. - 1/4 cup Chopped Almonds

- Whisk melted butter, brown sugar, sugar, vanilla extract, egg, pumpkin puree until smooth. - Toss together flour, salt, baking soda and all the spices. - Pour the the wet ingredients and mix together. - The dough will be very soft,fold in the chocolate chips and almonds until they stick,cover and chill in the fridge for 30 minutes. - Preheat oven 350F, roll the dough into balls,slightly flatten the dough onto the baking sheet, bake for 10 minutes. - Remove from the oven, press some chocolate chips on the cookies, put them back into the oven for 6 minutes.