Pumpkin Chocolate Chip Cookies

Directions

1. Set your oven to 350°F. Cover a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together 1 cup canned pumpkin, 1 cup granulated sugar, ½ cup vegetable oil, 1 tablespoon vanilla extract, and 1 large egg until smooth. In a small bowl, mix 1 teaspoon baking soda with 1 teaspoon milk, then stir this into the pumpkin mixture.
3. In another large bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and ½ teaspoon fine sea salt. Add the dry ingredients to the wet, stirring only until a few streaks of flour remain. Gently fold in 1 cup chocolate chips (or up to 2 cups if desired) until just combined—avoid overmixing.
4. Using a medium cookie scoop or spoon, drop rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. If you like, press a few extra chocolate chips onto the tops. Bake for 10 to 13 minutes, until a toothpick inserted in the center comes out clean and the bottoms are lightly browned. If still underdone in the middle, bake 1 to 2 additional minutes.
5. Allow the cookies to rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Keep in a sealed container—they taste even better the following day.