Yesterday, I was in the mood for pumpkin chocolate chip cookies. I went to my files and got the only recipe I’ve ever made since I’ve been married. Shortly after getting married, my husband wanted pumpkin chocolate chip cookies, so he asked his mom for her recipe. That’s the only recipe I’ve ever made since then. I’ve had no reason to do otherwise.
My daughter is allergic to chocolate, so when I make these I usually leave some dough plain and make her plain pumpkin cookies. I had some cinnamon chips in the house, so yesterday I decided to add cinnamon chips to some of the dough for her. They turned out fabulous. Now, I still prefer chocolate of course, but the cinnamon was a nice tasty change from the norm. I think if you use cinnamon chips, nuts would also be a nice addition to this cookie.
- ½ cup shortening
- 1 ½ cup sugar
- 1 egg
- 1 cup pumpkin
- 2 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 (12 oz) bag chocolate chips (or 10 oz bag of cinnamon chips)
- Cream shortening and sugar. Mix in egg and pumpkin. Add remaining ingredients.
- Drop on greased cookie sheet. Bake for 10 minutes at 400 degrees. Makes about 2 ½-3 dozen.
This is the original photo from this post. The above photo was updated in November 2014.