Simple truth #1: It would not be fall without pumpkin. Pumpkin pie, pumpkin lattes, pumpkin muffins, pumpkin bread, pumpkin tea, pumpkin ravioli (yes, I saw it in the store), pumpkin cake, pumpkin candles. You name it, it’s out there.
Simple truth #2: The best of the afore-mentioned pumpkin treats are these Pumpkin Chocolate Chip Cookies. Trust me. The recipe is my moms. She made them for us as kids and it wouldn’t be fall without them. They are now a family favorite for my kids too.
Simple truth #3: They are easy and yummy. Make them once and you will be hooked. Your family and friends will love you forever for sharing them. I Promise.
Here’s your how to, Pumpkin.
First gather all your ingredients. While you are gathering – or hunting – for ingredients in your cabinets, set the oven to 375. And grease or spray or parchment or Silpat your cookie sheets.
Here’s what you’ll need:
1/2 cup of shortening
1 cup brown sugar
1 cup pumpkin puree
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup chocolate chips
Cream shortening and brown sugar together. Then add the pumpkin, egg and vanilla. Mix until well incorporated. Stop to smell the roses. I mean pumpkin.
In a separate bowl mix together all the dry ingredients. This is always a good job for little helpers. If employing the help of those under 10 for this part, ignore the mess on the counter…and floor… and dog.
Next fold in the chocolate chips. Yes, that is likely more than 1 cup. It’s all good. And it’s always better with a little more chocolate, don’t you think?
Place rounded tablespoons of the gooey goodness on your greased cookie sheets a couple of inches apart and bake at 375 for 12-15 minutes – until the edges are golden brown.
Cool completely on wire racks. Make more than you need. They will disappear quickly.