Pumpkin Chocolate Chip Cookies

Last year I made Pumpkin Chocolate Chip Cookies and honestly they didn't taste like anything but regular Chocolate Chip cookies. Today I found a new recipe and I'm pretty happy with it. They are really soft almost cake like cookies! Very tasty! 

Pumpkin Chocolate Chip Cookies

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

2 teaspoon ground cinnamon

1/2 teaspoon powdered ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

2 eggs

1 cup sugar

1/2 cup canola oil OR Applesauce (to make it healthier)

1 cup canned pumpkin

1 teaspoon vanilla extract

1 cup chocolate chips, or any chip you like

Preheat oven to 325 Degrees.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips. Scoop on cookie sheets using ice cream scoop or 2 spoons. 

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. 

Dust the cooled cookies lightly with powdered sugar (optional). The cookies can be stored in a tightly covered container at room temperature for up to 4 days.