One of the things I love about these cookies is that they don't expand and flatten out like a traditional cookie. On top of that, they are soft & chewy. Adding the chocolate chips...adds a bit of sweetness to them that we all enjoy!
Pumpkin Puff Chocolate Chip Cookies Recipe
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground pumpkin pie spice
1/2 tsp. salt
1 cup granulated sugar
1 cup vegetable shortening
1 cup pumpkin puree
1 large egg, beaten
1 tsp. vanilla extract
3/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F.
In a medium mixing bowl sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground pumpkin pie spice and salt. Set aside. In a large mixing bowl cream together the granulated sugar and shortening until creamy. Beat in the pumpkin puree, large egg and vanilla extract until all ingredients are blended. Gradually beat the flour mixture into the pumpkin mixture until everything is combined. Stir in by hand the chocolate chips until they are blended throughout the batter.
Lightly spray a baking sheet or cookie sheet with non-stick baking spray. Spoon batter onto the sheet by the tablespoonful, leaving about 3" between each one. Place baking sheet into the oven and bake for 8 to 10 minutes or until done. Remove and let cool. Store cookies in an airtight container.
Note: These cookies freeze well. Let them cool and package into freezer containers or freezer bags. They will keep nicely in your freezer for up to 3 months.
1 comment:
I remember a post with similar recipe for these cookies. I have been wanting to try them, but have not yet had the chance. I wonder if I could add a little cocoa to the recipe to increase the chocolate taste
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