Pumpkin Cookies

These cookies have no eggs and taste pretty much just like the ones they sell at Macey's. Fiddle with the spices if desired.

1 1/3 c. butter, melted
3 c. sugar
3 c. canned pumpkin (1 lg. can)
1 1/2 t. vanilla
6 c. flour
3/4 t. salt
1 T. baking soda
1 T. baking powder
1 T. cinnamon
1/8 t. cloves
1/8 t. allspice
1/2 t. ginger
1/8 t. nutmeg
about 3/4 c. water
2 1/2 c. chocolate chips
2 c chopped pecans or walnuts (very optional)

Mix all dry ingredients in large bowl. Melt butter. Cool. Add to pumpkin. Add water. Mix into dry ingredients. If too thick, add water to desired consistency - the more water, the flatter the cookie. Really flat cookies are to be avoided. They should be puffy. Stir in chips (and nuts if desired). Drop by tablespoonfuls onto lightly greased cookie sheet. Bake at 375 degrees for 10-12 minutes.
note: if using m&m's, put them on cookies once they are on the sheet. Otherwise the colors bleed badly, making ugly cookies.