Before I tried these, I was very suspicious. Pumpkin and chocolate? Not so much. But then I tasted them, and I was converted. If you're still not sure, use white chocolate chips in place of the semisweet ones.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 teaspoon baking soda, dissolved in 1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
Preheat the oven to 350°F. Line a baking sheet with parchment or non-stick foil.
In a medium bowl, stir together flour, baking powder, cinnamon, salt, ginger, nutmeg, and cayenne. Set aside. In a separate bowl, combine the pumpkin, sugar, vegetable oil, and egg and whisk until blended. Whisk in the baking soda mixture. Stir in the dry ingredients, then stir in the vanilla and chocolate chips.
Drop by tablespoons on the prepared baking sheet and bake for approximately 10 minutes or until firm and the edges are lightly brown.