Pumpkin Chocolate Chip Cookies

Photo by Stephanie Knewasser

From the kitchen of AnnMarie Barkwell

Cream:

2 c shortening

2 c sugar

Add:

2 eggs

2 tsp vanilla

Add:

15 oz can pumpkin

4 c flour

2 tsp b. powder

2 tsp b. soda

1 tsp salt

2 tsp cinnamon

Too much moisture will make a cookie spread. Canned pumpkin can vary in moisture. If the dough looks too wet, add additional flour, a tablespoon at a time.

Add:

2 c chocolate chips

1 c chopped walnuts, optional

Bake @ 350 , 12-13 min

NOTES:

  • Store loosely covered.  If they are stored in an airtight seal, they will get soggy.
  • Originally we made these with the following frosting, but for the past 20+ years we’ve made them without.

Frosting:

Combine in a small pot:

3 Tbsp butter

4 Tbsp milk

1 c brown sugar

Boil for 1 minute.

Remove from heat & add:

1 c confectioner sugar

If it’s lumpy, whisk it.

The frosting thickens as it cools.

Top with chocolate sprinkles.


More Recipes

Pumpkin Muffins
Pumpkin Bars
Baked Pumpkin Donuts
Pumpkin Pie
Chocolate Chip- Stephanie’s
Brown Butter Chocolate Chip