This is a quick post today. I thought I'd put up that Pumpkin Chocolate Chip Cookies recipe. I got this out of a Souther Living cookbook--my favorite cookbook. I've changed a couple of things, but it's pretty much like that recipe. These are Jay's and my hubby's favorite cookie. Because they are made with shortening instead of butter, they're light and fluffly like little cakes.
Pumpkin Chocolate Chip Cookies
1 cup shortening
1 cup sugar
1 cup canned pumpkin
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
Sprinkling of fresh nutmeg (optional; I added this—just grate some fresh nutmeg in)
1 teaspoon vanilla
1 cup chocolate chips (But I use almost a whole 12 oz bag of Hershey’s Special Dark Chocolate)
1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. Beat shortening at medium speed until fluffy; gradually add sugar, beating well. Add egg and pumpkin, mixing well. Combine flour, baking soda and powder, salt, cinnamon, and nutmeg (if using). Add to pumpkin mixture. Stir in vanilla, chocolate chips, and nuts (if using).
Drop dough by tablespoons onto lightly greased cookie sheets. Bake at 350 degrees for 13 minutes. Remove to wire racks to cool completely.
Makes about 5 dozen.