The Softest Pumpkin Cookies

Yields: 16
Une-Deux Senses
(My modifications in parenthesis)

2 cups whole wheat flour (1 cup)

1½ teaspoons baking powder (3/4 teaspoon)

1 teaspoon baking soda (½ teaspoon)

½ teaspoon salt (¼ teaspoon)

2 teaspoons ground cinnamon (1 teaspoon)

½ teaspoon ground ginger (¼ teaspoon)

¼ tsp. grated nutmeg (a pinch)

¼ tsp. ground cloves (a pinch)

2 eggs (2 egg whites)

3/4 cup sugar (3/8 cup, I used a ¼ cup and eyeballed it)

¼ cup canola oil (applesauce)

1¼ cup canned pumpkin (I used a half cup and eyeballed half of a quarter cup)

1 teaspoon vanilla extract (½ teaspoon)

1 cup dark chocolate chips (½ cup)

Preheat oven to 325F. Line two baking sheets with silicone baking mats or parchment paper, set aside.

Stir together the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, beat the eggs and sugar until smooth and lightened in color.

Mix in the oil,

pumpkin and vanilla until well combined. Mix in the flour to incorporate. Mix in the chocolate chips.

Using an ice cream scoop (¼ cup size), scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2½ inches apart. Use a thin metal spatula to smooth and flatten the rounds. Bake until tops feel firm and an inserted toothpick comes out clean, about 16 minutes. Cool on the baking sheet then transfer to a wire rack to cool completely.