• Preheat 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, pumpkin pie spice, and salt for 20 seconds, set aside.
• In a separate mixing bowl, with an electric mixer, blend together granulated sugar, brown sugar and vegetable oil until combined. 
• Mix in egg and vanilla then blend in pumpkin puree. 
• With 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 at a time (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with Silcone liners or parchment paper, spacing cookies two inches apart. 
• Bake until cookies are nearly set, about 11 - 13 minutes. 
• Allow to cool several minutes before transferring to a wire rack to cool. 
• If they last this long, 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).

SPECIAL NOTES

• Use canned pumpkin for best consistency.
• Feel free to increase spices as desired.