Pumpkin Chocolate Chip Softies

Soft, cake-like, chocolately pumpkin goodness! I make these vegan by using egg replacer and for the flour I use a combination of whole wheat and all purpose. Recommended: eat them warm!

• Ready In: 30 mins
• Serves: 12-15
• Yields: 12-15 cookies

Ingredients

• 1 1⁄2 cups flour (I use a combination of all purpose and whole wheat)
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1  teaspoon cinnamon
• 1⁄4 teaspoon pumpkin pie spice (optional)
• 1⁄2 teaspoon salt
• 1⁄2 cup brown sugar
• 1⁄4 cup granulated sugar
• 1⁄2 teaspoon vanilla extract
• 1⁄4 cup  vegetable oil
• 0.5 (15 ounce) can pumpkin (just shy of a cup)
• 1  egg (or vegan egg replacer)
• 3⁄4 cup chocolate chips

Directions

1. Pre-heat oven to 350 degrees.
2. Mix dry ingredients in a bowl and set aside.
3. In another bowl, add brown sugar, graulated sugar, vanilla extract and oil. Stir to combine. With a mixer beat in pumpkin, then egg (or egg replacer). Slowly beat in the dry ingredients until everything is combined.
4. Stir in chocolate chips.
5. Drop heaping tablespoons onto greased cookie sheet and bake 12-14 minutes.