This recipe is perfect for fall baking. These cookies are so moist they almost taste like a cookie-cake.

Ingredients

• 2 Cups All-Purpose Flour
• 2 Tsp Baking Powder
• ¾ Tsp Baking Soda
• 1 ½ Tsp Ground Cinnamon
• ½ Tsp Ground Ginger
• ¼ Tsp Ground Nutmeg
• 1/8 Tsp Ground Cloves
• ½ Tsp Salt
• ½ Cup Sugar
• ½ Cup Packed Brown Sugar
• ½ Cup Vegetable Oil
• 1 Large Egg
• 1 Tsp Vanilla
• 1 Cup Canned Pumpkin Puree
• ¾ Cup Semi-Sweet Chocolate Chips
• ¾ Cup Milk Chocolate Chips

Cooking Directions

1) Preheat oven to 350 degrees

2) In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, set aside

3) In a bowl of an electric stand mixer, blend together sugar, brown sugar, and vegetable oil until combined. Mix in egg and vanilla then blend pumpkin puree. With mixer on low speed, slowly add in flour mixture and mix just until nearly combined (batter will be pretty wet). With spatula, fold in chocolate chips and evenly combine.

4) Drop dough onto cookie sheet (lined with parchment paper or silicone liners), spacing cookie 2 inches apart.

5) Bake in preheated oven for 12 minutes until cookies are nearly set. Let cool for several minutes before transferring to rack to cool.

Yield: 30 cookies