{"id":2641,"date":"2023-06-02T12:48:09","date_gmt":"2023-06-02T12:48:09","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2641"},"modified":"2024-12-27T01:56:51","modified_gmt":"2024-12-27T01:56:51","slug":"pumpkin-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/pumpkin-chocolate-chip-cookies\/","title":{"rendered":"Pumpkin Chocolate Chip Cookies"},"content":{"rendered":"\n
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Photos by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of AnnMarie Barkwell<\/h4>\n\n\n
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Cream:<\/p>\n

2 c shortening<\/strong><\/em><\/p>\n

2 c sugar<\/strong><\/em><\/p>\n

Add:<\/p>\n

2 eggs<\/strong><\/em><\/p>\n

2 tsp vanilla<\/strong><\/em><\/p>\n

Add:<\/p>\n

15 oz can pumpkin<\/strong><\/em><\/p>\n

4 c flour<\/strong><\/em><\/p>\n

2 tsp b. powder<\/strong><\/em><\/p>\n

2 tsp b. soda<\/strong><\/em><\/p>\n

1 tsp salt<\/strong><\/em><\/p>\n

2 tsp cinnamon<\/strong><\/em><\/p>\n

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.<\/p>\n

Add:<\/p>\n

2 c chocolate chips<\/strong><\/em><\/p>\n

1 c chopped walnuts<\/strong><\/em>, optional<\/p>\n

Use a cookie scoop or 2 spoons to drop dough into mounds\u00a0on a cookie sheet.\u00a0<\/p>\n

Bake @ 350, until golden and set, about 12-13 min<\/p>\n

NOTES:<\/p>\n