Pumpkin Cookies

 

The kids absolutely love these and they are great for school lunches or afterschool snacks. Make sure to test with a toothpick. Depending on what size you make them, the cooking time will change and since this is more like cake, you don't want them to have raw batter centers. 

½ c. oil
1 c. white or brown sugar
2 c. canned pumpkin
2 eggs
2 ½- 3 c. flour (depending on your humidity to make a thick batter like muffin batter)
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
1 tsp ginger
¼ tsp nutmeg
¼ tsp cloves
1 c. chocolate chips

Preheat oven to 350.  Beat wet ingredients together.  Add dry and stir until combined.  Drop from spoon onto greased cookie sheet in large dollops.  Bake 12 minutes or until done.  They will puff up like cake, light as air.  These are best fresh or the day of making them.