Preheat oven to 350°. Line 2 large-rimmed baking pans with parchment paper.
In a large bowl, whisk egg, pumpkin, sugar, oil, and vanilla extract. In a separate large bowl, whisk flour, baking powder, baking soda, and ½ teaspoon salt. Stir flour mixture into pumpkin mixture until incorporated; fold in chocolate.
Using 2 small spoons, drop cookie dough into 1½-inch balls, 1 inch apart, on prepared pans. Sprinkle with remaining ¼ teaspoon salt; refrigerate for 10 minutes.
Bake cookies for 12 minutes or until bottoms and edges are lightly browned, rotating pans once; transfer to a wire rack to cool. Makes about 36 cookies.
Ingredients
Directions
Preheat oven to 350°. Line 2 large-rimmed baking pans with parchment paper.
In a large bowl, whisk egg, pumpkin, sugar, oil, and vanilla extract. In a separate large bowl, whisk flour, baking powder, baking soda, and ½ teaspoon salt. Stir flour mixture into pumpkin mixture until incorporated; fold in chocolate.
Using 2 small spoons, drop cookie dough into 1½-inch balls, 1 inch apart, on prepared pans. Sprinkle with remaining ¼ teaspoon salt; refrigerate for 10 minutes.
Bake cookies for 12 minutes or until bottoms and edges are lightly browned, rotating pans once; transfer to a wire rack to cool. Makes about 36 cookies.