Pumpkin Cookies

1 1/2 c. all purpose flour
1/4 t. nutmeg
1 T. cinnamon
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt 
1/2 t. ginger

1/2 c. sugar
1/2 c. dark brown sugar
1/2 c. oil1/2 c. chilled pumpkin (can) 
1 egg
1/2 t. vanilla

Preheat oven to 350.  Grease pan or line with parchment paper or silicone baking mat.

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.  Set aside.

In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together.  Add the pumpkin puree and whisk to combine thoroughly.  Add the eggs and vanilla and whisk until combined.

Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

Bake for 10 - 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center comes out clean.  they should be firm when touched.

Store in open container because they are so moist.