Iced Pumpkin Chocolate Chip Cookies

½ cup vegetable oil
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 ½ cups canned pumpkin puree, measured, then moisture reduced to ⅔ cup
3 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup mini chocolate chips
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Cream Cheese Icing:
2 tablespoons softened cream cheese
1 ½ tablespoons soft butter
2 tablespoons whole milk
½ teaspoon vanilla extract
¾ cup+ 2 tablespoons powdered sugar
Dash of salt

• In a large bowl, cream the oil, and both sugars with an electric mixer on medium-high speed for about 2 minutes, or until light and fluffy.
• Reduce the moisture of the pumpkin puree by blotting it with paper towels for several minutes. Blot, replace paper towel, repeat.
• Add the eggs and pumpkin puree. Stir just until combined—do not overmix.
• Add the dry ingredients: flour, baking soda, baking powder, salt and spices. Mix until the dough is fully incorporated.
• Fold in chocolate chips.
• Scoop the dough into 24 equal balls. (Approximately 1.75 oz each.) Place on a greased or parchment-lined aluminum baking sheet.
• Bake at 350 degrees for 18+ minutes. 
• Let cookies cool completely.
• Make the Cream Cheese Icing by combining the ingredients all at once and use a food processor or electric mixer to blend thoroughly. 
• Drizzle with Cream Cheese Icing. Dot with additional mini chocolate chips.
• Let the icing set. Share!