Pumpkin chocolate chip cookies

• Just in time for fall - these are amazing and again, in comparison they are VERY close to the non GF version.
• 
  
• 
  
• 1 cup canned pumpkin
• 1 cup  and 1 tbs white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups bobs red mill baking mix - with xantham gum-or whatever mix you prefer. I find this works best. 
• 2 teaspoons baking powder
• 1/2 tsp salt
• 2 1/4 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon milk
• approx 1 tablespoon vanilla extract (I never really measure it, I just put in roughly a tbs)
• 1/2 bag of chocolate chips... this is flexible, depending on taste. 

Also optional, sometimes I add a teaspoon of "pumpkin pie spice" that you can buy in a grocery store. it gives it a nice little kick, but its not needed!

Directions 

1. Combine pumpkin, sugar, egg and veg oil. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the mix. Add flour mixture to the pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts, and the pumpkin pie seasoning if you want to add it. 
3. Drop by spoonful on parchment paper on a cookie sheet and bake at 360 degrees F (180 degrees C) for approximately 10-12 minutes or until lightly brown and firm.