I found a tasty looking recipe from Deelish Dish. This recipe was similar to the last one I made previously. I made sure to shape the cookie dough well this time to have a nice round, smoothed shape cookie in the end. I also used mini chocolate chips.
The cookies are cakey, soft, with a pumpkin spice taste.
Recipe from Deelish Dish
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup sugar
1/2 cup canola or corn oil
1 1/2 cups canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips
1. 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
2. Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside.
3. 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 down the sides as needed. On low speed, mix
the oil, pumpkin, and vanilla until blended. Mix the flour mixture to
incorporate it. Stir in the chips by hand.
4. Scoop mounds of the dough onto the prepared baking sheets,
spacing the cookies at least 2 1/2-inches apart. About 1/4-cup per
5. Bake the cookies one sheet at a time until the tops feel firm and
a toothpick inserted in the center comes out dry, about 15 minutes. Let
them cool on the sheet for 5 minutes before transferring to a rack to