Pumpscotcholate Cookies

1/2 c. butter

1/2 c. light brown sugar

1/2 c. sugar

1/2 can pure pumpkin

1 egg

1/2 t. vanilla

1.5 heaping c. flour

1 t. baking soda

1/2 t. cinnamon

1/4 t. ginger

1/8 t. nutmeg

1/8 t. cloves

1/2 bag semi sweet or milk chocolate Ghirardelli Chocolate Chips (I prefer the miniature chips)

1/4-1/3 bag of butterscotch chips

Pre-heat oven to Bake on 350 F degrees. Mix all dry ingredients together and set aside. Soften butter and mix with sugars until fluffy. Then add the pumpkin, vanilla and egg mixing until combined. Next, add in flour/spice mixture. Finally stir in the chips. Place on Silpat or parchment covered cookie sheet and cook for 15-17 minutes (until starting to brown around edges) depending on the size of cookies. They turn out soft and fluffy like a cakey cookie or whoopie pie!