Pumpkin Chocolate Chip Cookies

We're having a simple Thanksgiving this year. It's just the two of us and I'm not making a bunch of food.  I bought a frozen turkey breast and we'll have mashed potatoes and a salad. I did buy cranberry sauce as it is necessary for the sandwiches over the coming days.

I decided I needed to make some pumpkin cookies in lieu of having candied sweet potatoes or pumpkin pie.

Pumpkin Chocolate Chip Cookies

1 1/2 cup sugar

3/4 cup vegetable oil

1 1/2 teaspoons milk

2 eggs

1 1/2 teaspoon vanilla

1 1/2 cup canned pumpkin puree

3 cups flour

2 teaspoons cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1/8 teaspoon cloves (optional. I wouldn't buy it just for 1/8 teaspoon!)

1 3/4 teaspoons salt

3 teaspoons baking powder

1 1/2 teaspoons baking soda

2 cups (one package) chocolate chips. I splurged with the Ghirardelli Chocolate Chips

Preheat the oven to 375°.  Place precut parchment paper on a couple of baking sheets.  

Mix sugar and oil in a large bowl.  Add the eggs, milk, pumpkin, and vanilla and stir to combine.  

In a medium bowl stir together the flour, spices, baking powder, baking soda and salt.  

Add the dry ingredients to the pumpkin mixture. Stir to combine.

Stir in the chocolate chips.

I wanted to use my largest cookie scoop to make big puffy cookies.  It looks like an ice cream scoop. Place the cookies about 2 inches apart,  Bake for 12-15 minutes or until the tops are no longer glossy.  Mine took 14 minutes.

Remove the pan and allow the cookies to rest for about 5 minutes.  Remove to a cooling rack.

If you looks closely you can see the flecks of spices in the cookies.  They add a nice touch but you can just add the cinnamon if you wish.

When the cookies are completely cool they can be stored in an air tight container.

These cookies are moist and will become  even more moist when kept in storage.  I found that cookies the next day were better when placed in a toaster oven at 300° for 2 minutes.