Directions

• Pre-heat oven to 350 degrees F. Prepare baking sheets with parchment paper.
• In a mixing bowl, add flour, baking powder, baking soda, salt, pumpkin pie seasoning, and cinnamon and give it a good mix. Set aside.
• In another large bowl, add granulated sugar, brown sugar and canola oil. Use a silicone spatula and mix until smooth.
• In the bowl containing the sugar mixture, add as much vanilla extract as your heart desires and 1 room temperature egg. Mix this again until smooth. Add the pumpkin puree, mix again.
• Add the flour mixture to the wet mixture in 1 cup increments. Keep mixing and adding flour until all ingredients are just combined. Make sure to scrape the sides as you mix.
• Fold in the chocolate chips until they are evenly incorporated into the mixture. Remember, chocolate chips are optional and the amount in this recipe is just a suggestion
• Drop the dough onto the prepared baking sheet. The best way to do this is by using a heaping tablespoon and plopping it onto the sheet. Alternatively, use clean hands and roll into 2-3 inch balls and press them onto the baking sheet to slightly flatten. Make sure to space the cookies 2 inches apart.
• Bake the cookies in the pre-heated oven for 11-13 minutes. Cooking times vary from oven to oven but they should look fluffy and set when completed.
• Allow them to cool for several minutes before enjoying. They can be stored in any airtight container or bag – if they last that long.