Please the following ready for class:
-1 Large pan greased with butter or lined with parchment paper
-1 med/large mixing bowl
-1 medium mixing bowl
-Spatula
-Measuring spoons and cups
-Electric Mixer and beaters

Ingredient Checklist
2 cups white sugar (you can also do half white and half brown sugar to make it extra soft or use agave, honey or other sweeteners in the place of sugar)
1 (15 ounce) can pumpkin puree
1 cup vegetable oil (you can switch this with apple sauce)
2 eggs (you can use apple sauce as an egg substitute or egg substitute from the store)
2 tablespoons milk (feel free to substitute this with almond milk or other non dairy substitutes)
2 teaspoons vanilla extract
4 cups Gluten Free flour (suggested blend of multiple grains may work best but you can decide) 
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

Parents, please be advised students will be using electric mixture. If you rather they did not, you can use a spatula. Students will also be using the oven to bake their cookies, feel free to assist them if they are not able to use the oven yet.

Ingredients also contain eggs, sugar and dairy. Substitutions may be used such as apple sauce for the eggs, almond milk or other substitute for the dairy and agave or honey for the sugar. Please see ingredient list below in the materials needed section.