Pumpkin Chocolate Chip Cookies

Directions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together 1 cup canned pumpkin puree, 1 cup granulated sugar, 1/2 cup vegetable oil, 1 large egg, and 1 tablespoon vanilla extract until smooth. In a small bowl, stir 1 teaspoon baking soda into 1 teaspoon milk until dissolved, then mix into the wet ingredients.
3. In another large bowl, combine 2 cups all-purpose flour (spooned and leveled), 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon fine sea salt. Add the dry mixture to the wet mixture and stir just until a few streaks of flour remain. Gently fold in 1 cup semi-sweet chocolate chips (or up to 2 cups if desired) until just combined. Avoid overmixing.
4. Using a medium cookie scoop or spoon, drop dough portions about 2 inches apart onto the prepared baking sheet. If you like, press a few extra chocolate chips onto the tops. Bake for 10 to 13 minutes, or until a toothpick inserted in the center comes out clean and the bottoms are lightly browned. If the centers are still underdone, bake for an additional 1 to 2 minutes.
5. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container. They taste even better the next day!