My aunt makes these cookies every October and the family devours them as fast as she can make them. The pumpkin puree makes for a cakey, moist, and light cookie. These are what I call a "in-one-sitting" cookie, where you just eat ONE and then you eat TWO, and then next thing you know you've eaten a dozen and the cows have gotten out again and surely you can't chase after them. 

Ingredients

This recipe comes from the Pennsylvania Grange Cookbook

*Yields 5 dozen cookies

Preparation time: 10 minutes, Cook time: 8-10 minutes, Eating time: 30 seconds per dozen

• 1 cup canned pumpkin

• 1 cup sugar

• 1/2 canola oil

• 1 egg

• 2 cups flour

• 2 tsp. baking powder

• 1 tsp. cinnamon

• 1/2 tsp. salt

• 1 tsp. baking soda

• 1 tsp. vanilla

• 1 package semi-sweet chocolate chips

Directions

1. Pre-heat oven to 375°.

2. In a large bowl, beat together pumpkin, sugar, oil, and egg.

3. In a medium bowl, mix flour, baking powder, cinnamon, salt, and baking soda together.

4. Slowly combine wet and dry mixtures (either with a beater or with them muscles). Fold in vanilla and chocolate chips.

5. Drop by the teaspoonful onto a greased baking sheet. Bake for 8-10 minutes. Allow to cool on a rack.

*The cookies will appear very soft at 8 minutes, but leaving them in too long will make them too dense. Take them out a bit earlier than you would usually. 

6. Eat entire batch, go back to step one, and re-make cookies.