Sunday, October 19, 2008

Good Fall cookies!

Pumpkin Chocolate Chip Cookies
  • 1/2 cup shortening (I use Imperial)
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts (optional)
  • 1 cup semisweet chocolate chips
  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.
I never made these before, because I didn't think I really cared for them, but I have changed my mind! Such a great cookie for this season, and really any time. When does canned pumpkin go on sale though? These are soft, yummy.....the kids like 'em, and less butter than most cookies. And a fruit (or a veggie?) in them. The house smells so good with these babies cooking...


LC said...

Tell me about it. These were yummy.

Megz said...

Nice and soft and fluffy.

Julia said...

Hmmmm.... yum!

Kelly said...

I've been baking these exact same cookies for two years now (well, except I make a few adaptations such as doubling the chocolate chips of course, and throwing in a dash of cloves). For about thirty years Roger had a favorite cookie but once I started making these, they took that title. He and the boys have me make these not just in the fall, but year-round!