3 cups pumpkin (this is 1-1/2 15oz. cans of pumpkin - I use Libby's)
3 cups sugar
1-1/2 c. oil
Mix together in a separate bowl:
6 cups flour
6 tsp. baking powder
3 tsp. cinnamon
1-1/2 tsp. salt
In another small bowl, mix 3 tsp. baking soda in 3 tsp. milk (sorry, I don't have a picture of this).
Add the dry ingredients to the pumpkin mixture, along with the soda/milk mixture.
Mix together well :). More flour may be needed, but the batter will be very sticky, so I usually don't worry about adding any.
Stir in 3 cups of chocolate chips and 3 tsp. vanilla.
Bake at 375* for 10-12 minutes on a greased or non-stick cookie sheet. I've found that 11 minutes bakes them perfectly for me, but you'll be able to tell after the first couple of batches come out of the oven if that's the right amount of time for you :). Also, I use an ice cream scoop to put the batter onto the cookie sheet. It helps a lot, since the batter is so sticky :).
These are very light and fluffy, as you can probably tell from the pictures, and they have an almost cakey texture. They're amazing and they stay moist, even after sitting for a week (if they're not eaten by then!) :)
Please let me know if you make these and what you think. Enjoy!!! :)