2 ½cups(355g)all-purpose flour (see note about using whole wheat flour)
1tablespoonpumpkin pie spice (see note)
1-2cups(170 to 340g)chocolate chips
Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment paper or silpat liners.
In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), combine the granulated sugar, brown sugar, oil, pumpkin and vanilla and mix until smooth, 1-2 minutes. Add the egg and mix again.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Add the dry ingredients to the batter and mix for just a couple seconds. With streaks of flour still remaining, add the chocolate chips and mix until combined.
Drop the cookie batter by heaping tablespoonfuls (I use my #40, 1 1/2 tablespoon scoop) onto the prepared baking sheets. If there are jagged edges and you want a perfectly round cookie, wet your hands lightly (not dripping) with cold water and gently smooth the edges of the cookies. Because they will bake up quite puffy, if you want a cookie that's a bit flatter, lightly press with the palm of your slightly wet hand.
Bake for 10-12 minutes.
Oil: these days, I usually use melted coconut oil (make sure it isn't hot or overly warm when using) but in the past, I've used vegetable, canola, light olive, or avocado oil with great results (even melted butter works although the cookies aren't quite as tender and moist for some reason).Whole Wheat Flour: I've subbed in white whole wheat flour before with good results (albeit a slightly heartier, heavier cookie). A great starting point would be to use 50% white, 50% white whole wheat flour. If you aren't using a kitchen scale to weigh the ingredients, measure with a light hand - don't pack the flour into the cup.Pumpkin Pie Spice: if you don't have pumpkin pie spice in your pantry, use the following for this recipe: 1 1/2 teaspoons cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon nutmeg and 1/4 teaspoon cloves.