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