Pumpkin Cookies

yield: 18 large cookies or about 50 small

Ingredients:

2 cups all-purpose flour

1 ¼ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

⅛ teaspoon ground cloves

pinch of salt (originally was ½ teaspoon)

2 large eggs

1 ¼ cups light brown sugar

1 teaspoon vanilla extract

½ cup canola oil

1 cup pumpkin puree

1 cup chocolate chips (optional)

Directions:

In a large bowl, sift together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth. Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Add the chocolate chips if you want (I added white ones).

Batter will be very loose but that’s how it should look like.

Using ¼ cup of batter (if you want large cookies) or just a teaspoon (if you want small ones) place small mounds of batter onto the two, lined with parchment, baking sheet, spacing about 2 inches (5cm) apart.

Bake in a preheated oven 325F/165C for about 15-18 minutes (large cookies) or 10-15 minutes (small ones).

Cool on the rack and serve.

Enjoy!:)

Source: JoyofBaking.com