Step 1

Whisk. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon powder, pumpkin spice and salt. In a separate large bowl, whisk together the canned pumpkin, sugar, oil, egg and vanilla extract.

Step 2

Combine. Fold the dry ingredients, in thirds, into the wet ingredients, using a rubber spatula. Be careful not to over-mix. Over-mixing can make the cookies tough.Fold in the chocolate chips using the spatula.

Step 3

Chill. Cover the bowl with plastic and either slide into the freezer for 15 minutes or the refrigerator for 30 minutes. This firms up the cookie dough a little, making it easier to scoop.

Step 4

Preheat. Preheat the oven to 350˚F and line 2 cookie sheets with parchment paper.

Step 5

Scoop. Use a cookie scoop (a medium-sized ice cream scoop) to scoop cookie dough out of the bowl, and place on one parchment paper lined cookie sheet, 2 inches apart. I put 12 scoops of cookie dough on the cookie sheet.(Once the first batch of cookies go into the oven, repeat this step to fill another cookie sheet. There will be dough left over. Cover the bowl again with plastic, and return the dough to the refrigerator. Once the first batch of cookies come out and are on the cooling rack, scoop up the remaining dough onto the first cookie sheet when it cools.)

Step 6

Bake. Bake for 10 minutes. Remove from the oven, but keep the cookies on the cookie sheet for 2 minutes before removing them to a cooling rack.