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You are here: Home / Recipe Box / Pumpkin Chocolate Chip Cookies

September 4, 2019 by: Kendra

Pumpkin Chocolate Chip Cookies

This pumpkin chocolate chip cookies recipe makes a double batch. The cookies freeze well, so I like to make enough to last a few weeks. If you want to half it, you can use a regular can of pumpkin instead of a large one.

Pumpkin Chocolate Chip Cookies

* 3 cups sugar
* 1 1/2 c. shortening
* 3 eggs
* 1 large can pumpkin
* 5 cups flour
* 1 1/2 tsp. baking soda
* 1 1/4 tsp. salt
* 1 tbsp. nutmeg
* 1 tbsp. + 1 tsp. cinnamon
* 1 package chocolate chips

Cream together sugar and shortening. Beat in eggs and pumpkin.

Sift together flour, soda, salt, nutmeg, and cinnamon. Add to pumpkin mixture, blending until smooth. Stir in chocolate chips.

Drop by rounded spoonfuls onto baking sheet. Bake at 350 for 15 minutes.

Makes about 7 dozen cookies.

(This recipe makes a double batch. The cookies freeze well, so I like to make enough to last a few weeks. If you want to half it, you can use a regular can of pumpkin instead of a large one.)

 

  • Grandma’s Pumpkin Raisin Cookies
  • Chocolate-Chocolate Chip Pumpkin Muffins
  • Easy Gluten Free Pumpkin Muffins
  • Gluten Free Banana Bread

-originally published October 2010

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Comments

  1. Heidi Stearns says

    October 25, 2010 at 9:18 AM

    Sounds yummy! Thanks for sharing!

    Reply
  2. Tricia says

    October 25, 2010 at 9:21 AM

    These would be delicious right now with my coffee…

    Reply
  3. Kerri says

    October 25, 2010 at 11:09 AM

    I can smell them now 🙂

    Reply
  4. Kim A. says

    October 25, 2010 at 2:32 PM

    Mmmmmmmmmmmmmmm!!! Healthier, too… all that Vitamin A! =)

    Reply
  5. Brett says

    October 25, 2010 at 5:15 PM

    They are in the oven and if they taste as good as they smell, we are in for a treat! Thanks for the recipe!

    Reply

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