Autumn is a great time to try out this twist on a classic recipe. They're easy to make, with a lightly sweet, light and fluffy cake-like textured cookie base. And of course with delicious chocolate chunks, they're sure to be a win. Soft, moist, and delicious, make them with or without coarsely chopped walnuts to your taste.

25 minutes • Makes 2-3 dozen cookies

Ingredients

• 1 cup pumpkin purée (canned)
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1 tbsp pure vanilla extract
• 2 cups flour
• 2 tsp baking powder
• 1 tsp Pep & Zip Ground Saigon Cinnamon
• 1 tsp Pep & Zip Pumpkin Spice
• 1/2 tsp Pep & Zip Sea Salt
• 1 1/2-2 cups chocolate chunks

Preparation

• Pre-heat oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside.
• Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. Mix until smooth.
• In a separate bowl, stir together flour, baking powder, ground cinnamon, pumpkin spice and salt.
• Add flour mixture to pumpkin mixture and mix just until combined. Finally stir in chocolate chunks.
• Drop cookies on by the spoonful about 2 inches apart. Add a few extra chocolate chips to the tops if desired.
• Bake for 10-11 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.

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