Wednesday, November 24, 2010

Pumpkin Chocolate Chip Cookies

Another "later-in-life" favorite, Mom loved the cakey texture of these yummy cookies.  We usually make them around Thanksgiving for friends and family. The chocolate chips surprisingly compliment the spicy pumpkin.  Mom would enjoy them in the mornings with coffee. 

Pumpkin Chocolate Chip Cookies
1 cup shortening
3 cups sugar
3 eggs
1 cup chopped nuts (optional)
2 cups canned pumpkin
1-1/2 packages chocolate chips (about 3 cups)
2 teaspoons vanilla

4-1/2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons ground nutmeg

Cream shortening and sugar; beat in eggs and vanilla.  Mix all dry ingredients together. Mix in with shortening/sugar mixture, adding pumpkin when dough becomes too stiff.
Add chocolate chips. Drop in tablespoon sized balls.  (Dough is sticky.  I use a cookie scoop.) Bake at 375 degrees for 13 to 14 minutes.  Makes about 7 dozen cookies.  Store in airtight container.