Prep 15 mins
Cook 10 mins
I am not sure where my mother got this recipe. These cookies are very yummy, I like to add extra cinnamon.
- 1⁄2 cup shortening
- 1 cup sugar
- 1 egg
- 1 teaspoon cinnamon (I sometimes double this)
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 1⁄2 cups flour
- 1 cup canned pumpkin (or fresh)
- 1 cup semi-sweet chocolate chips
- In a large mixing bowl cream sugar and shortening.
- Add egg, vanilla, cinnamon, nutmeg and ginger, mix well.
- Add flour, baking powder and soda. Mix well.
- Next mix in your pumpkin.
- Fold in chocolate chips.
- Drop by the Tablespoon full onto sprayed cookie sheets.
- Bake for 10-12 minutes at 350 degrees.
I made these for my BF's sisters college graduation Saturday 12/10. They were enjoyed by all! I used margarine instead of shortening & white chocolate chips. YUM!
These were a huge hit with my 3-year-old son and my husband and I love them too. I made them yesterday and they're almost gone today! I used butter instead of shortening (I didn't have any) and did half raisins half chocolate chips. Next time I'll use all chocolate chips or all raisins. Yes, they are a different texture than the usual cookie - my husband said they were like muffin tops. I found the ginger and nutmeg a little overpowering too and might try without them next time. Thanks for a great recipe!
i grew up thinking my moms pumpkin chocolate cookies were the best thing ever!! so dont tell her but i think your moms are better than my moms! i love the addition of ginger in this recipe. the only thing i did different was added a bit more pumpkin (the pumpkin flavor seemed a bit weak) and actually used a little less flour.. also mine took about 13-15 min to cook. and i did double the cinnamon!! thanks i'll have to give this to all my siblings and tell them to replace our moms recipe ;)