Recipe by MSZANZ
Our family "adopts" many new people as they enter our lives through the military, college, work, etc. I always ask them to bring a "family tradition" dish with them when they attend holiday meals and then we incorporate their traditions with ours. I have gathered many favorites over the years by doing this and there is a fond memory attached to each recipe. This cookie came from a college friend of my cousin Jane. It is simple in flavor (not too sweet) and is like a cake cookie.
Top Review by JillQH
These cookies are super easy to make. I was surprised (even after everyone else's comments) at how light and fluffy these cookies were. They truly are like muffin tops rather than cookies. They hold shape while baking, which I wasn't expecting either (which was quite nice). They aren't super sweet, so I may decide to make a little powdered sugar/water drizzle over the top for a decorative glaze, just to add some depth to the flavor.
- 1 cup sugar
- 1⁄2 cup shortening
- 1 (14 ounce) can pumpkin puree (not pumpkin pie mix)
- 1 egg (beaten)
- 1 teaspoon baking soda
- 1 teaspoon milk
- 2 cups flour
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
Directions See How It's Made
- Preheat oven to 375 degrees.
- In a large mixing bowl, cream together sugar and shortening.
- Add pumpkin and egg and mix again.
- In a small mixing bowl combine flour, baking powder and cinnamon.
- In a condiment bowl or small cup, dissolve baking soda into milk.
- Add baking soda mixture to dry ingredients and blend.
- Slowly add dry ingredients into the wet, add vanilla, and mix well.
- Fold in chocolate chips.
- Drop by heaping teaspoons onto cookie sheet.
- I line the sheet with parchment paper.
- Bake for 8-10 minutes until slightly golden around bottom edges.
- This makes a small batch (I am guessing about 4 dozen) I often double the recipe with no problem!