½ cup Avocado Oil- 2 cups coconut sugar or brown sugar
- 1 can (15 oz solid pack) Pumpkin
- 2 eggs
- 2 tsp vanilla
- 6 cups Pillsbury Gluten-Free All-Purpose Flour
- 1T baking powder
- 1 tsp salt
- 1T Saigon Cinnamon
- 1/2 tsp nutmeg
- 3 cups gluten-free mini chocolate chips
Preheat oven to 375°.
In a large mixing bowl mix the avocado oil, sugar, pumpkin, eggs and vanilla. Scrape down the bowl. Add the flour, baking powder, salt and spices. Stir well and add chocolate chips.
Drop by rounded tablespoon onto ungreased baking sheet, about 1 inch apart.
Bake 10-12 minutes. Remove from baking sheet to a cooling rack.
Yield about 8 dozen pumpkin cookies or 3 dozen extra-large cookies.