Pumpkin Chocolate Chip Cookies

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup canned pumpkin puree
• 1 1/2 cups semi-sweet chocolate chips

Directions

1. Heat the oven to 350 degrees. Cover your baking sheets with silicone baking mats or parchment paper.
2. In a mixing bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds, then put the bowl aside.
3. In the bowl of an electric stand mixer with the paddle attachment, mix the granulated sugar, brown sugar and vegetable oil until they come together.
4. Add the egg and vanilla, then mix in the pumpkin puree.
5. Turn the mixer to low speed and gradually add the flour mixture. Mix only until it is almost incorporated, stopping to scrape the bowl as needed. The batter will be quite wet.
6. Use a rubber spatula to fold in the chocolate chips, continuing just until they are evenly worked through the batter.
7. Scoop 2 Tbsp portions of dough, using a medium cookie scoop or 2 spoons, onto the prepared baking sheets. Leave 2 inches of space between the cookies.
8. Bake in the heated oven until the cookies are almost set, about 11 – 13 minutes.
9. Cool the cookies on the baking sheets for several minutes, then move them to a wire rack to finish cooling.
10. Store the cookies in a single layer in an airtight container. They are best after resting in the container for a few hours, when they soften all the way through.