Last year, one of my coworkers printed out this recipe and left it in the copier. I thought it sounded good, and I had been thinking about making pumpkin cookies, so I made a copy for myself! I’ve made these cookies 3 times now, and they’ve been enjoyed by everyone who has tried them. Some friends even asked me to make it again for another potluck! =) The pumpkin makes the cookies soft and cake-like, and the chocolate chips add color and a nice chocolatey flavor.
- ½ cup butter, softened
- 2/3 cup brown sugar, packed
- ½ cup canned pumpkin
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- 1 egg
- 1 ¼ cups sifted all-purpose flour
- 1 ½ tsp Clabber Girl Baking Powder
- ½ tsp salt
- ¾ cup chocolate chips
- ½ cup chopped walnuts (optional)
1) Preheat oven to 375°F. In a large bowl, cream butter and sugar, add pumpkin and spices. Beat in egg and extract, set aside. In a medium bowl, combine flour, baking powder, and salt. Add to pumpkin mixture. Mix until blended well and add chocolate chips and walnuts, if using.
2) Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375°F about 15 minutes. Remove cookies from sheets immediately and cool on cooling racks.
Makes 4 dozen cookies.
Notes: It doesn’t matter if you pour the pumpkin mixture into the flour mixture instead. When I made the cookies the first time, I added 1/4 tsp cloves, and it didn’t make the cookies taste weird. Microwaving the butter for 30 seconds will soften it adequately to cream with the sugar. The recipe asks for 3/4 cup chocolate chips, but 1/2 cup is good too. Too much chocolate will overpower the pumpkin flavor. I baked the cookies for 16 minutes, and it was perfect. The recipe says to drop the batter by teaspoonfuls, but this makes the cookies too small. I made each cookie bigger (20 cookies per cookie sheet for 2 sheets) and ended up with 40 cookies.