these cookies are great! they have a nice light consistency. not greasy, flat, or overly-moist like a lot of pumpkin cookies.
1 cup canned pumpkin*
1 cup packed brown sugar
1/2 cup vegetable oil or melted and slightly cooled butter
1 tsp baking soda
1 tsp milk
1 Tbsp vanilla
2 cups flour (all-purpose or whole wheat)
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
2 cups chocolate chips
1. preheat oven to 350°. combine pumpkin, sugar, oil, and egg in a medium bowl. dissolve baking soda in milk and combine, along with vanilla, to the pumpkin mixture.
2. in a separate bowl, whisk together the flour, baking powder, salt and spices. combine dry and wet ingredients until just incorporated. fold in chocolate chips.
3. drop by spoonfuls onto a lightly-greased cookie sheet and bake for 10 minutes. cool on wire racks. store in airtight container and/or in the refrigerator.
*you can also use freshly baked, pureed pumpkin.