Classic Pumpkin Chocolate Chip Cookies, a cakey pumpkin cookie with warm fall spices and loaded with semi-sweet chocolate chips.
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.
Update: My daughter recently told me this is now one of my son-in-law’s favorite cookies, so I decided it was time to share them again with some updated pictures and a slightly updated recipes. Enjoy!
- 5 cups flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1 cup shortening
- 3 cups sugar
- 1 15-ounce can pumpkin puree
- 4 large eggs
- 2 teaspoons vanilla
- 4 cups semi-sweet chocolate chips
- Preheat oven to 375º. In a large mixing bowl, whisk together flour, salt, baking soda, pumpkin pie spice,and cinnamon. Set aside.
- In a second large mixing bowl, beat shortening with sugar and well blended. Add pumpkin and mix well. Add eggs and vanilla and mix until blended.
- Add the dry ingredients and mix just until blended. Stir in chocolate chips.
- Bake 12 – 15 minutes until the bottoms are browned and the middle is set. Cool on a wire rack.
Pumpkin Pie Spice Substitute: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
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.