Ingredients

• 1 cup granulated sugar
• 1/2 cup vegetable or canola oil
• 1 teaspoon milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin or homemade pumpkin puree
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 cups semi-sweet or milk chocolate chips

Instructions:

1. Preheat the Oven:
   • Preheat the oven to 375°F (190°C).
   • Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray.
2. Prepare the Wet Ingredients:
   • In a large bowl, combine sugar and oil, stirring until smooth.
   • Mix in the egg, milk, pumpkin, and vanilla until well blended.
3. Prepare the Dry Ingredients:
   • In a separate bowl, whisk together the dry ingredients: flour, cinnamon, salt, baking powder, and baking soda.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry mixture to the wet ingredients.
   • Stir until just combined.
   • Fold in the chocolate chips.
5. Form the Cookies:
   • Drop spoonfuls of dough onto the prepared baking sheet, spacing them evenly.
6. Bake:
   • Bake for 10-12 minutes, or longer if making larger cookies.
   • The tops should no longer be glossy and a toothpick should come out clean.
7. Cool and Serve:
   • Let cool before serving.

Notes
This recipe yields about 2 dozen smaller cookies. If you prefer larger cookies like bakery-style ones, make fewer but bigger dough balls (about 18-20 cookies) and bake for 12-15 minutes.

Nutrition
Calories: 184 kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 134mg | Potassium: 100mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1607 IU | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 1mg