Note: If using butterscotch chips, try using butter rum extract or butterscotch schnapps instead of the vanilla for extra flavor.

Blend pumpkin, egg, oil and sugar. Whisk together flour, baking powder, cinnamon and salt; gradually add to first mixture. Dissolve the baking soda in milk and add to batter. Stir in chocolate (or butterscotch) chips, nuts and vanilla.

Drop by the teaspoonful onto lightly greased baking sheets.

Bake at 370°F degrees for 10 to 12 minutes. Recipe can be doubled.

Bake and freeze the extra cookies.