Pumpkin Chocoate Chip Cookies

I probably need to find a different  recipe (or continue adapting it) since these don't turn out quite how I'd like. But in the meantime, here's the recipe I've used so far. It's from this site:

1/2 cup margarine
1 1/2 cups sugar
1 egg
1 cup canned pumpkin
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1/2 cup chopped nuts(walnuts or pecans)
1 cup chocolate chips 

Cream margarine and sugar together until light and fluffy. Beat in egg, pumpkin, and vanilla. Mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon. Add to creamed mixture; mix well. Add chopped nuts & chocolate chips; mix thoroughly. Drop by teaspoons onto well-greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove from cookie sheets while warm and cool on racks. Makes 3 1/2 to 4 dozen cookies. This recipe can be doubled.

Jenny's notes/changes:
I would probably try it with butter to see if I like that better. It for sure need more than 1/2 cup pumpkin, I need to experiment with this next time but I think I'll try at least 1 cup total next time (may have to adjust flour, etc if add this extra moisture). As it's written they aren't really pumpkin-y like I want them to be! It also may need a bit more flour, start with only 1 T. extra though. It is a fairly soft batter, less "dough-like" than regular chocolate chip cookies and needs to be more soft for the cookies to turn out moist and more spread out (if you add too much flour they will be little mounds). Also be careful not to overmix or they become more chewy and aren't as light and soft. Also it can be hard to tell when they are done because of the pumpkin coloring so just watch close. I have noticed the cookies start to puff up when they are done.