Pumpkin cookies with chocolate

Ingredients

300 g	plain flour
2 teaspoons	baking powder
1 and 1/2 teaspoons	ground cinnamon
1/2 teaspoon	ground nutmeg
1/4 teaspoon	ground ginger
1/2 teaspoon	salt
200 g	sugar
120 ml	oil
1	egg
2 teaspoons	maple syrup
	vanilla extract
	Carla 70% dark chocolate
	Carla milk chocolate

Procedure

Pumpkin puree (we will need about 250 g): cut half of a rather small Hokkaido pumpkin, put it on a baking sheet lined with baking paper and drizzle it with a little olive oil. Bake in the oven until soft. Then mix and let cool.
Preheat the oven to 190 C.
Dough: Mix the loose ingredients. Add pumpkin puree, sugar, oil, eggs, syrup and vanilla extract. Mix thoroughly and add the chopped chocolate at the end.
On a baking sheet lined with paper or greased with butter, spoon scoops (one cookie is about a heaping spoonful of mixture) with sufficient spacing (9 cookies will fit on a large baking sheet). Bake for 12 to 14 minutes, the cookies will puff up and should be golden on the bottom, soft to the touch. They will firm up a bit when pulled out, but should remain like a soft gingerbread.