2 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup BBF Avocado Oil
1 large egg
1 tsp vanilla extract
1 cup canned pumpkin puree
1 1/2 cups semi-sweet chocolate chips
Preheat the oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.
In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar, and avocado oil until combined.
Mix in egg and vanilla then blend in pumpkin puree.
With the mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet).
With a rubber spatula, fold in chocolate chips while folding batter to evenly combined.
Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with Silicone liners or parchment paper, spacing cookies two inches apart.
Bake in a preheated oven until cookies are nearly set, about 11 - 13 minutes.
Allow to cool for several minutes before transferring to a wire rack to cool.
Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout).