Pumpkin Chocolate Chip Cookies
Recipe: https://recipestripper.com/recipes/1c9556a9-3fe4-42a3-8777-b804b1c43126
Original source: https://tastesbetterfromscratch.com/pumpkin-chocolate-chip-cookies/
Recipe image: https://tastesbetterfromscratch.com/wp-content/uploads/2019/09/Pumpkin-Chocolate-Chip-Cookies24-1.jpg

This soft Pumpkin Chocolate Chip Cookies recipe is a must make every Fall and only takes 20 minutes. They are moist, flavorful, and my top favorite Fall cookie!
Yield: 24
Prep time: PT10M
Cook time: PT10M
Total time: PT20M

Ingredients
- 1 cup granulated sugar ((200 g))
- 1/2 cup oil ((vegetable or canola oil) (120 ml))
- 1 teaspoon milk ((5 ml))
- 1 large egg
- 1 teaspoon vanilla extract ((5 ml))
- 1 cup canned pumpkin
- 2 cups all-purpose flour ((250 g))
- 1 1/2 teaspoons ground cinnamon ((3 g))
- 1/2 teaspoon salt ((3 g))
- 2 teaspoons baking powder ((8 g))
- 1 teaspoon baking soda ((5 g))
- 1 1/2 cups semi-sweet chocolate chips (or milk chocolate (260 g))

Instructions
1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper, or spray very lightly with non-stick cooking spray.
2. Add sugar and oil to a mixing bowl and stir well to combine.
3. Add egg, milk, pumpkin and vanilla and mix until smooth. In a separate bowl, stir together the dry ingredients.
4. Add the dry ingredients and chocolate chips to the wet ingredients then stir just until incorporated.
5. Drop by large spoonfuls onto prepared cookie sheet.*
6. Bake at 375 degrees F for 10-12 minutes, or longer (depending on size), until no  longer glossy looking on top.