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Ingredients
| multipurpose shortening: 1 cup |
| granulated sugar: 2 cups |
| eggs: 2 |
| vanilla extract: 2 tsp |
| pumpkin puree: 1 15oz can |
| all-purpose flour (unsifted): 4 cups |
| baking soda: 1 1/2 tsp |
| baking powder: 1 1/2 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| ground nutmeg: 1 dash |
| semisweet chocolate chips (chips): 1 cup |
| walnuts (chopped): 1 cup (optional) |
Chocolate Chip Pumpkin Cookies
Credit: AllRecipes
User rating:
"Delicious cake type drop cookie. A family favorite and so easy to make."
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Prep Time
10 min -
Cook Time
15 min -
Servings
84 serving(s)
Tags
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.