Yields about 60 cookies

As Natasha has advised, These cookies come out the softest if you use canola oil and white flour, but I prefer them as healthy as I can get 'em using wheat flour and virgin coconut oil.

4 cups whole wheat or all-purpose flour
4 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon salt
16 ounces pumpkin puree, fresh or canned (not pumpkin pie filling!)
1 cup applesauce or oil
2 cups sugar
2 eggs
2 teaspoons baking soda dissolved in 2 teaspoons milk
2 teaspoons vanilla extract
2 cups chocolate chips

Preheat oven to 375 degrees F.

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.In a large bowl, combine pumpkin, sugar, applesauce and eggs. Add the baking soda dissolved in milk and vanilla, mixing well. Add the flour mixture and stir until all the flour has been incorporated.

Stir in the chocolate chips.

Drop by the teaspoonful on lightly greased cookie sheet.

Bake for 10 to 12 minutes, or until golden. These cookies can be kept in the freezer for up to 3 months.One of my cookies ended up looking like a fish.