This is a staple around October-November. It’s something fun and different for Thanksgiving or a simpler party. I got the recipe from my friend K. Lamb. It’s always a hit!
These cookies freeze extremely well and one recipe makes a load of cookies.
Pumpkin Chocolate-Chip Cookies
Servings
2 Servings
Ingredients
- 1/2 cup butter or margarine butter is good for cookies make sure it’s unsalted but you can substitute margarine to make pareve
- 1 1/2 cup white sugar
- 1 egg
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 1/2 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 2 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
Instructions
- You can adjust the spices to taste along the way. I like a lot!
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the chips. Drop dough by spoonfuls onto the prepared cookie sheets.
- Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.
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