Pumpkin Chocolate Chip Cookies

Mix the wet ingredients: combine 0.5 cup vegetable oil, 1 cup sugar, 1 cup pumpkin puree, 1 egg, and 1 tsp vanilla extract until smooth.

In a small bowl, whisk together 1 tsp milk and 1 tsp baking soda, then stir the mixture into the pumpkin batter.

In another bowl, combine the dry ingredients: 2 cups flour, 2 tsp cinnamon, 2 tsp baking powder, and 0.5 tsp salt.

Gradually fold the dry mixture into the wet mixture, mixing gently to avoid creating a flour cloud.

Stir in the semi-sweet chocolate chips until evenly distributed.

Let the dough rest for 15 minutes.

Preheat the oven to 350°F (350°F). Scoop the dough onto a cookie sheet using a generous 2‑tablespoon scoop, yielding about 3 dozen cookies.

Bake for 10–12 minutes, or until the edges are lightly golden; larger cookies may need a few extra minutes.

Allow the cookies to cool on the sheet briefly before transferring to a wire rack.