Chocolate Chip Pumpkin Cookies

Oh hey! There's a picture of me! And I've got a plate of cookies on my head!
What can I say? it's October. It's pumpkin season. Don't try to reason with me and say I didn't actually use fresh pumpkin in this recipe. Shh. It's pumpkin season. It's pumpkin puree from a can season.
 Also, It's chocolate chip season. Also, it's always chocolate chip season. So make sure they're always in your freezer.
These pumpkins were sweet and fluffy, kind of like cake cookies, or muffin tops or something. I mean, there's not much to it. Pumpkins. Chocolate chips. How could it not be a good idea?

Chocolate Chip Pumpkin Cookies
adapted from Joy the Baker

2 cups all-purpose flour
1 1/2 tsps baking powder
1 tsp baking soda
pinch salt
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
2 eggs
1 cup sugar
1/2 cup canola oil
1 cup canned pumpkin puree
1 tsp vanilla extract
1 cup chocolate chips

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

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. 
In a large bowl, beat the eggs and sugar with a whisk until smooth and lightened in color. 
Whisk in the oil, pumpkin, and vanilla until blended. 
Mix in the flour mixture and then the chips.
Using a tablespoon, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. Smooth and flatten the rounds.

Bake the cookies until the tops feel firm and a fork inserted in the center comes out dry, about 15 minutes. 
Cool cookies and then eat. Stored in an airtight container, they'll last about 5 days.

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