Combine the pumpkin, sugar, oil, applesauce and vanilla in the bowl of an electric mixer.
In a separate bowl, combine all of the remaining ingredients, except chips.
Mix just to combine.
Fold in chocolate chips.
Now here's a little tip I learned while making these. Let the dough sit for 5-10 minutes. The baking powder helps the batter rise and the finished cookies are a bit smoother. My second batch was a much nicer texture because of the waiting.
Using an ice cream scoop, drop onto a lined cookie sheet.
Bake for 10-12 minutes depending on size. You want the bottom and edges to have a slight golden brown and cook all of the way through. They will firm up a bit more after cooling, but will remain cake-like.