These are just the best! Seriously, family proven to be loved and made over and again year after year.
They stay soft, moist and a perfect fall treat; actually scrumptious anytime of year!
You’ll be glad to whip these up because they are fabulous! I have a tutorial that walks you through the easy recipe. Oh, did I tell you they freeze great too?! Let’s get baking.
SOFT PUMPKIN CHOCOLATE CHIP COOKIES
2 2/3 cups flour
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup margarine or butter, softened, not melted
3/4 cup brown sugar
3/4 cup granulated sugar
1 1/8 cup solid pack pumpkin (1 cup is sufficient)
1 1/2 tsp. vanilla
Heat oven to 350 degrees.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl.
In a large bowl cream margarine or butter and sugar.
Add in the eggs and mix well.Add in pumpkin and vanilla; beat until light and creamy.Add the dry mixture to the creamed mixture and mix just until blended.Gently stir in chocolate chips.
Drop by rounded tablespoon onto greased cookie sheet.
Bake for approx. 12 minutes or until touching the tops does not indent the cookie.
Let the cookies sit on the baking pan another 2-3 minutes, then carefully remove from pan and cool on racks.
Store in tight sealing container.
Copyright Carrie Groneman, A Mother’s Shadow, 2013
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