Preheat oven at 350 degrees.
In a bowl, combine canned pumpkin, white sugar, vegetable oil, and the egg. In a separate bowl, stir together flour, baking powder, spices, and salt. Dissolve the baking soda with the milk and stir in. Add dry mixture to the wet mixture and mix well. Add vanilla and stir in chocolate chips.
Drop by spoonful on greased cookie sheet and add a pinch of Ginger Fusion Sugar on top of each cookie. Bake for 10 minutes or until lightly brown and firm.