Let’s celebrate Thanksgiving with a sweet treat, shall we? I made sure to include some pumpkin, just for the season’s sake.
While I usually love to under-cook cookies, I wouldn’t recommend it with this recipe. They need to be cooked all the way through. I promise they’ll still be soft.
I hope you enjoy. F.Y.I, I’ll be taking Thursday and Friday off to soak up some family time. I am planning on posting Saturday (which isn’t a normal schedule, I know) for a cause I’ve come to fully appreciate, so be looking for that!
Pumpkin Chocolate Chip Cookies
3/4 cup butter-flavored shortening
2 1/4 cups sugar
2 T. vanilla
1 small can pumpkin
4 cups unbleached, all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 teaspoon soda
1 teaspoon baking powder
1/2 bag chocolate chips, dark chocolate
Cream the shortening, sugar, vanilla, and eggs until fluffy and well mixed. Add pumpkin, beat again. Add all of the dry ingredients, beating well after each addition. Stir in chocolate chips. Bake @ 375 degrees for 10-12 minutes.