It’s already week 9 of my 12 weeks of Christmas Cookies! Only 27 more days until Christmas! Have you started your shopping yet?
This week I called my sister and asked her if I could share her Pumpkin Chocolate Chip Cookie recipe on my blog. My sister is a wonderful cook and this is one of her family’s favorite cookies. It is a delicious, soft, moist, cakey cookie. Her recipe makes 5 dozen cookies. She often doubles that and freezes the dough so that she can have fresh, hot cookies ready in a flash for friends and family.
The recipe calls for shortening. My sister has tried using butter instead but the cookie sets up better with the shortening. Also, be sure and bake the cookies completely before removing them from the oven. Enjoy!
- 1 cup shortening
- 3 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 2 cups canned pumpkin
- 5 cups flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 2 teaspoons nutmeg
- 2 teaspoons cinnamon
- 1 12-oz.package chocolate chips
- Preheat oven to 375º. Mix the wet ingredients together in a large bowl. In a separate bowl mix the dry ingredients together. Add the dry ingredients to the wet ingredients and mix well. Add chocolate chips. Bake 12 – 15 minutes.
I’m submitting this recipe to Shelby, of The Life and Loves of Grumpy’s Honeybunch for November’s Family Recipes, Memories of Family, Food and Fun.
Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Barbara Bakes when you shop!