This past weekend was my half birthday (though it turns out it was actually last month! Oh well.) and I decided I was going to make a nice dinner. By nice I mean something that is a little bit more money than our tight family budget runs on.
I thought about what I was craving – comfort food. Bacon and Sage Beef Stew over Mashers. Yes, that’s perfect. And my Pumpkin Chocolate Chip Cookies. I’ve already shared the stew recipe with you (click the recipe title above to find it) but have not shared the cookie recipe yet. It is one of my most request recipes – especially this time of year. They are tasty for sure. 🙂
This recipe I put together from several different sources and have kind of made it my own though over the years I’ve seen many very similar recipes appear.
Pumpkin Chocolate Chip Cookies
1/2 cup shortening
1/2 cup white sugar
1 cup canned pumpkin
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup chopped walnuts (optional)
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
In a large bowl cream together the shortening and sugar until light and fluffy. Beat in the egg, and then stir in pumpkin and vanilla.
In a separate bowl combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture.
Stir in the walnuts and chocolate chips.
Drop dough by teaspoonfuls onto a greased cookie sheet. Bake for 20 minutes in the preheated oven or until light brown.
Place on a cookie rack to cool.
Makes approx 3 dozen cookies.