Pumpkin Chocolate Chip Cookie

They are soft and fluffy. Filled with pumpkin flavor, and chocolate chips.

About 30 cookies

• ½ cup packed brown sugar
• ½ cup sugar
• ½ cup vegetable oil
• 1 large egg
• 1 cup pure pumpkin puree
• 1 tablespoon vanilla extract
• 2 cups Extra White Gold Gluten Free all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ⅓ teaspoon ground nutmeg (optional)
• 1 cup semisweet chocolate chips

How to make?

• Preheat the oven to 350 degrees F.
• In a large bowl, mix both sugars and the oil. Add egg, pumpkin and vanilla and whisk until smooth.
• In a medium bowl, combine Extra White Gold flour, baking powder, baking soda, cinnamon, and nutmeg. Mix until incorporated.
• Add dry ingredients to the wet ingredients and stir gently until just combined. Fold in both chocolate chips.
• Refrigerate the batter for an hour. Use a small cookie scoop to scoop dough onto a lightly greased cookie sheet. Bake for 12–14 minutes, or until set in the middle. Cool on the cookie sheet for a couple of minutes, then remove to cooling racks to cool.