Pumpkin chocolate chip cookies

I've had a request for a cookie recipe that is apparently addictive. Especially if it catches just in the right sugar craving, clothes swapping mood. And they're still good a week later, if there are any left...

Pumpkin chocolate chip cookies

1. Cream two sticks butter with 3/4 cup granulated sugar and 1/4 cup brown sugar.
   
2. Add 1 tbsp vanilla, 1 egg, and 3/4 cup pumpkin. Mix until incorporated.
3. Combine of dry ingredients: 2 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt.
4. Gradually add dry to wet ingredients.
5. Add 2 cups ghiradelli semi-sweet chocolate chips.
6. Bake on an ungreased for 8-10 minutes at 375 degrees.
7. Cool on a rack until room temperature.
   
8. Using a fork, drizzle zig-zags of maple glaze (recipe below).
9. Eat them while they're dripping with wet glaze or for a more presentable cookie wait until the glaze dries.
   

Maple glaze

1. Combine 1/2 cup real maple syrup with two cups confectioner's sugar until a paste is formed.
   
2. Whisk in 1/4 cup water until the consistency of a thin glaze.