Thanks to Jen for sending over this recipe – it’s a good one. The cookies are soft, almost spongy, and quite addictive (they go great with coffee for a not so healthy breakfast). The recipe’s recommendation of using a quarter cup for the cookies resulted in giant ones (see: that one in the foreground that looks like a pancake), so I switched halfway through the process to John’s standard cookie scoop and that was better.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup sugar
1/2 cup canola or corn oil
1 cup canned or fresh pureed pumpkin (I used fresh – I roasted cubes for 45 minutes at 400 degrees with a bit of salt and olive oil, and then pureed in the food processor)
1 teaspoon vanilla extract
1 cup chocolate chips
Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and grease the paper (I just sprayed with cooking spray).
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.
Using a cookie scoop to scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart.
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. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool.
Dust the cooled cookies lightly with powdered sugar.