Pumpkin Chocolate Chip Cookies

Yay for fall and pumpkin treats! In my neck of the woods it really feels like fall - it even snowed earlier this week! So I made these cookies to celebrate the arrival of fall. I love this recipe because it uses oil instead of butter or shortening (a little less saturated fat is always a good thing) and it also uses a whole can of pumpkin (lots of good vitamin A). And just in case you're curious each cookie is 116 calories (that's bases on getting 48 cookies total) and has some fiber from the pumpkin. All in all I think this cookie is a good choice as far as cookies go and they are tasty, cakey, and good!

Pumpkin Chocolate Chip Cookies

1/2 cup canola oil
1 1/2 cups sugar
1 egg
1, 15 oz can pumpkin
1 teaspoon vanilla
2 1/2 cups flour (+ 2 tablespoons for high altitude)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2 cups semi-sweet chocolate chips

In a mixer combine oil, sugar and egg. Beat together till combined. Mix in pumpkin and vanilla. In a bowl combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add dry ingredients to wet ingredients and beat until well combined. Stir in chocolate chips by hand. Drop onto lightly greased cookie sheets. (I used a small cookie scoop to make it easier and keep the cookies uniform.) Bake at 375 for 10-12 minutes. Yields 4 dozen smallish cookies.