From FoodNetwork.com, and we added a yummy cream cheese drizzle!
1cup2 sticks unsalted butter, softened
1cuplight brown sugar
1cupcanned pumpkin puree
2cups12-ounce bag milk chocolate chips, not semisweet
2ozsoftened cream cheese
heavy cream or milk
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips.
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Mix the powdered sugar, vanilla, and cream together. Drizzle over the cooled cookies.