I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
I know that pumpkin chocolate chip cookies are pretty common, especially this time of year, but I wanted to share this recipe anyway. Rather then being a dense cookie, these are such soft, melt-in-your mouth fall treats. I've already made them a few times, and I need to stop because I can't stop sneaking them!
I'm so glad it's Friday! I'm particularly exhausted today, so I am very much looking forward to a nice, quiet weekend. Between that and the cool weather, snuggling with a warm blanket and a good movie sounds perfect! I hope you all have a wonderful, and relaxing weekend!
1 cup shortening 2 cups white sugar 2 eggs 2 teaspoons vanilla extract 1 (15 ounce) can pumpkin puree 4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 pinch ground nutmeg 1 cup semisweet chocolate chips 1 cup chopped walnuts (optional)
1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. 2. In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets. 3. Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.