Erika is one of my best friends from college who made this cookie every fall and I can’t get enough of them! This is the perfect ending to your Thanksgiving feast. Move over Pumpkin Pie, here comes the Pumpkin cookie!
3/4 Cup of Shortening
1 1/2 tsp. Vanilla
2 Eggs
1 Small Can of Pumpkin Puree
2 1/4 Cups of Sugar
3 3/4 Cups of Flour
1 1/2 tsp. Baking Powder
1 1/2 tsp. Baking Soda
1/4 tsp. Salt
1 1/2 tsp. Pumpkin Pie Spice
1/2 – 16oz Bag of Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees.
In a standing mixer add shortening, vanilla and eggs. Mix together until becomes “fluffy” about 3-4 min.
Add pumpkin puree and mix again for 2 min.
In a separate bowl add sugar, flour, baking powder, baking soda, salt and pumpkin pie spice. Mix the dry ingredients together.
Slowly add the dry ingredients to the wet ingredients while the mixture is mixing. Once it has all combined add the chocolate chips.
Scoop the dough into 1/2 inch balls and place onto a cookie sheet.
Bake for 14-17 min. You know that the cookies are done when they are firm to the touch.
Enjoy!
TIPS:
At the beginning when it says mix until “fluffy” you are looking for a mixture with bubbles forming on the sides of the bowl. Sort of the same concept when you fluff eggs for scrambled eggs.
The original recipe called for the entire bag of chocolate chips. I did this the first time and found that the cookie was too chocolate heavy and couldn’t taste the pumpkin. So the second time I used only half the bag and it was the perfect contrast of chocolate to pumpkin flavor.
When it comes to size, you can make it small or large it doesn’t matter. However cooking times will be different. You really need to make sure your cookie is firm to the touch before pulling them out. This makes sure that the cookie is done and not raw on the top. I used my medium ice cream scoop for my cookies and cooked them for 17 min.
Thank You Erika and Ellis Family!
Out of The Box Cooking 