Pumpkin Chocolate Chip Cookies I

SUBMITTED BY: Beth PHOTO BY: Cat

"You will be glad you tried this unique combination of nuts, chocolate, spices, and pumpkin."

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	45 Min
Original recipe yield 4 dozen

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1 cup semisweet chocolate chips

What to Drink?
	Port
	Coffee

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

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REVIEWS

Reviewed on apr. 30, 2003 by BRANDIJO

These are a big hit with my family! I actually use the entire can of pumpkin and add a little... MORE

Reviewed on oct. 16, 2006 by lknudsen

Excellent recipe. Made a few changes according to reviews- used butter instead of shortening,... MORE

Reviewed on jan. 19, 2003 by QUETZALBYRD

Very flavorful. I added a bit more pumpkin than it called for to give it more of a pumpkiny... MORE

Reviewed on sep. 27, 2007 by TRINAK

These are awesome! I make these every year around this time,they are my husbands absolute... MORE

Reviewed on apr. 30, 2003 by LORI GRAVLEY

The dough doesn't spread, so you might want to press it down like a peanut butter cookie. ... MORE

Reviewed on oct. 13, 2005 by GREENEYEDFAY

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.

GREENEYEDFAY
oct. 13, 2005

These are so yummy!!! I saw cookies like these in a store a few days before making them. But they had scary unpronounceable ingredients. Thank you for making life a little more wholesome while staying super yummy! I've made these twice in less than a week. I altered the recipe a little. The first time I made them I used 1 cup all purpose flour and 1 1/2 cups whole-wheat pastry flour. And since I love spices I added more cinnamon and nutmeg, just a touch of ground clove and mace, about a teaspoon of cardamom, and a few sprinkles of pie spice just for good measure. (Okay so I'm a spice freak I admit it) I used 2 cups of pumpkin puree and 1/2 teaspoon of salt. The second time I baked these I had no more all-purpose flour or shortening on hand so I substituted apple sauce for the shortening and whole oat flour for the all purpose flour. I had to add more flour because the applesauce made the dough moister so I added a little more oat flour and a little bread flour. I didn't measure because I was looking for the correct texture. I also added a tablespoon of flour to the nuts and chips in a separate bowl before mixing them in so they would distribute through the dough more evenly. The first batch crumbled a lot more but was more flavorful. The second batch was still very moist but didn’t crumble. I think the extra gluten from the bread flour help hold them together more. Thank you for this wonderful recipe!!! My inner cookie monster is very happy!

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6 users found this review helpful

These are so yummy!!! I saw cookies like these in a store a few days before making them. But... MORE