My Mother's Pumpkin Chocolate-Chip Cookies

Adapted from Recipes from Bon Appetit-Too Busy to Cook, Volume Two

Yields about 3 dozen cookies

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INGREDIENTS:
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
½ cup honey
1 cup fresh pumpkin puree (bake a halved pumpkin at 350 degrees for 45 minutes to 1 hour, remove skin, and puree in a food processor)
1 egg, beaten
1 teaspoon vanilla extract
1 cup semisweet chocolate chips or chunks
1/2 cup walnuts or pecans (optional)

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PREPARATION:

1. Set the oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until fluffy. Add the honey, pumpkin, egg, and vanilla and beat just until blended.
4. Mix in the dry ingredients.
5. Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate chips or chunks and nuts, if using.
6. Drop the batter by heaping tablespoons 1 inch apart on the baking sheets.
7. Bake the cookies for 13 to 15 minutes or until lightly browned. Rotate the sheets halfway through baking to ensure even baking. Let the cookies cool on the sheets for a few minutes. Transfer to wire racks to cool completely.