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Sweet and Fluffy Pumpkin Cookies

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Ingredients
  

  • 1 large 29 oz can pumpkin puree
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons pumpkin pie spice

Instructions
 

  • Preheat the oven to 350 degrees. Combine the brown sugar, oil, granulated sugar, and pumpkin in a bowl. Mix until well blended. Add the eggs in one at a time, as well as the vanilla and mix well.
  • Add in the flour, baking soda, baking powder, salt, and pumpkin pie spice. You can add more cinnamon at this point if you like.
  • After everything is well combined, put the mixture into a gallon size zip top bag (or a pastry bag if you're fancy). Snip one corner of the bag. Put a piece of parchment paper on your cookie sheet and squeeze out swirls about two inches in diameter. Leave a little space between them because they will rise. Bake for 11 minutes. I topped these with a little powdered sugar just to break up all of the beige-ness.