Pumpkin Cookies, the Sequel

A friend at work who is always (ALWAYS) standing right behind me faxing house seat orders asked for some pumpkin cookies with chocolate chunks. Yes, she was very specific about the chunks, chips would not suffice. With my current affection for all things pumpkin and Thanksgiving just around the corner, I obliged.

These cookies turned out cakey and very flavorful. I preferred the other pumpkin cookies I made by a landslide, because I prefer my cookies on the chewy side more than the cakey side. The chocolate chunks were great too and added another flavor to the pumpkin and spices.

Pumpkin Cookies with Chocolate Chunks
Joy the Baker

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup sugar
1/2 cup canola oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chunks

Preheat oven to 350 degrees F. Grease baking sheets with non-stick cooking spray.

Stir flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. Using an electric mixer on medium speed, beat the eggs and sugar until smooth, about 1 minute. On low speed, mix the oil, pumpkin and vanilla until blended. Mix in the flour mixture to incorporate. Stir in the chocolate chunks.

Scoop 1/4 cup mounds of dough onto cookie sheets, spacing about 2 1/2 inches apart. Flatten lightly. Bake cookies about 16 minutes, or until tops feel firm. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.