Pumpkin Chocolate Chip Cookies

I got this recipe from my friend Philip and have since modified it slightly.  

The pumpkin in this recipe makes the cookies soft and moist, as does the oil. I prefer a cookie with a little more body, so I have substituted the oil for butter, which makes a more traditional cookie.

You will need:

1/2 cup olive oil (or substitute butter, softened)
1 cup sugar
1 cup pumpkin
1 egg
1 TBSP vanilla
2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 bag chocolate chips (I like mini semisweet chocolate chips)
 
Preheat oven to 350 degrees. Cream together butter and sugar. Add pumpkin, egg and vanilla and beat until combined. In a separate bowl combine flour, salt, soda, powder, and cinnamon. Add to cookie mixture in thirds, being careful not to over mix. 

Mix in chocolate chips by hand with a wooden spoon or spatula.
 
Cover cookie sheet with parchment paper. Drop teaspoon-sized balls of dough onto cookie sheets. Bake 10-12 minutes or until edges turn golden.
 
Remove from cookie sheet to cool on wire rack. I put paper towels on top of the wire racks because they absorb some of the fat from the butter.

Happy eating!