Pumpkin Chocolate Chip Cookies

(Mel's kitchen cafe)

INGREDIENTS

• 1 cup (7.5 ounces) granulated sugar
• 1/2 cup (3.25 ounces) lightly packed brown sugar
• 1/2 cup (4 ounces) oil (see note above)
• 15-ounce can pumpkin (about 2 cups)
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/2 cups (12.5 ounces) all-purpose flour (see note above about using whole wheat flour)
• 1 tablespoon pumpkin pie spice (see note above)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (6-12 ounces) chocolate chips

Directions

1. Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment paper or silpat liners. (or just spray pan)
2. In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), combine the granulated sugar, brown sugar, oil, pumpkin and vanilla and mix until smooth, 1-2 minutes. Add the egg and mix again.
3. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
4. Add the dry ingredients to the batter and mix for just a couple seconds. With streaks of flour still remaining, add the chocolate chips and mix until combined.
5. Drop the cookie batter by heaping tablespoonfuls (I use my #40, 1 1/2 tablespoon scoop) onto the prepared baking sheets. If there are jagged edges and you want a perfectly round cookie, wet your hands lightly (not dripping) with cold water and gently smooth the edges of the cookies. Because they will bake up quite puffy, if you want a cookie that's a bit flatter, lightly press with the palm of your slightly wet hand.
6. **Bake for 13 minutes. using 1 1/2 Tbs scoop