Super Soft Pumpkin Chocolate Chip Cookies

I saw these on Joy the Baker and had to make them.  I love soft, cakey type cookies and I love pumpkin.  It was a natural fit.

Before I give you the recipe, I need to explain my lack of Thanksgiving recipes.  See, my mom hosted Thanksgiving this year and the last and makes more than enough food.  So, when I'm at my parents' for Thanksgiving, I like to use it as sort of a break.  Soon enough, I know we'll be hosting and then I'll have my share of Thanksgiving fun, but until then, I'm appreciating my mom.  I did, however, make one thing that I'll post as soon as I can upload the photo. But, it was super simple and you'll understand when you see the post.

Until then, here's a recipe for you to enjoy that still goes along with the Fall traditions...

Super Soft Pumpkin Chocolate Chip Cookies (Joy the Baker)

Ingredients:

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon soda½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
2 eggs
1 cup sugar
½ cup canola or corn oil (I used veggie)
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips, or any chip you like

Directions:

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

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 an ice cream scoop with a ¼-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 ½-inches apart. You could also simply use a ¼-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

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 cimpletely.

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