Pumpkin Chocolate Chip Cookies

I’m bringing back a classic today in honor of National Dessert Day! These are by far my favorite cookies and making these each year means that the Fall season has truly begun…the cozy sweaters have been pulled out of storage, the mulling spices are simmering on the stove, and baking is in full swing. This Pumpkin Chocolate Chip Cookie recipe is a recipe my Mom has been making for years – since we were little kids and still to this day, every Fall season! She would even ship these from Maine to Michigan State every Fall while I was in college. Even now, my college girlfriends beg me to whip them up and ship to them across the miles! (P.S. They have become very spoiled friends and do in fact receive seasonal cookie shipments from me…yes, I want to be my friend too…) The secret to the fluffy cake like texture is using half margarine and half Crisco – yes, it’s not the healthiest of cookies but you can’t beat the pillowy texture and big bold taste of Fall with warm spices, pumpkin and gooey chocolate chips!

Pumpkin Chocolate Chip Cookies
Yields 48
These pillowy, cakey, pumpkin cookies are filled with warm Fall spices and studded with chocolate chips.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1/4 cup Crisco
  2. 1/4 cup margarine
  3. 1 1/2 cups sugar
  4. 1 egg
  5. 1 cup of can pumpkin (Libby's is my favorite)
  6. 1 teaspoon of vanilla
  7. 2 1/2 cups flour
  8. 1 teaspoon baking soda
  9. 1 teaspoon baking powder
  10. 1/2 teaspoon salt
  11. 1 teaspoon nutmeg
  12. 1 teaspoon cinnamon
  13. 1 cup chocolate chips
Instructions
  1. Cream Crisco, margarine and sugar. Add 1 egg. Sift all dry ingredients. Add dry ingredients to wet ingredients. Add in chocolate chips and mix by hand to ensure chocolate chips are not crushed.
  2. Drop onto well greased cookie sheets. Bake for 15 minutes in a 350 degree oven.
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