Updated: 9/27/2014

These are some of my favorite cookies.  I usually make at least several batches during the course of the fall and winter, and one or two during the other times of the year.  My love of pumpkin does not recognize the change of the seasons.

This recipe comes from the blog My Baking Addiction.

You’ll need:

• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tbs vanilla extract
• 2 cups semi-sweet chocolate chips

Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper and set aside.

In a medium-sized bowl, combine your pumpkin, sugar, vegetable oil, and egg.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

Add the flour mixture to the pumpkin mixture, little by little, and mix well.  Add the vanilla extract and stir to combine.

Add the chocolate chips and stir to distribute them evenly throughout the dough.

Using a cookie scoop, or two spoons, drop the dough by the tablespoonful onto the prepared cookie sheets.  Bake for 10 minutes, or until the cookies are lightly browned and firm.

Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely

Don’t let anyone tell you otherwise: pumpkin and chocolate were meant for one another.  Make these immediately, if not sooner.