Recipe: Bonny’s Pumpkin Chocolate Chip Cookies
Summary: Tall, airy, lightly spiced and almost cakey, these Pumpkin Chocolate Chip Cookies keep their shape during baking and freeze well — a perfect fall cookie!
- 1 cup sugar
- 1 cup shortening (see note in Advice section)
- 1 egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 cups chocolate chips (she prefers more; I prefer 1 ¼-1 1/3 cups)
- Decoration: See note below in recipe*
- Heat oven to 350F degrees.
- Mix all ingredients. Scoop dough onto baking sheets lined with parchment paper (for easy cleanup). (Dorothy’s note: I used a cookie scoop so they were uniform in shape. They will retain their shape and won’t spread while baking.)
- *Bonny bakes these plain. I wanted to fancy them up a tad so I sprinkled some with chopped toasted pecans, some with coarse sugar crystals and some with orange sprinkles before baking, which you can see in the photos. They are also fine and dandy plain!
- Bake for 9-10 minutes. (Dorothy’s note: I preferred them baked for 11-12 minutes. Suit yourself!)
- Makes 50 cookies.
Advice from Bonny
- Bonny advises using shortening. “Shortening makes them light and moist. Butter might be better for the body but it gives a different flavor and effect.”
- “I think it’s best to double the recipe — then you can use a whole can of pumpkin (the 15-ounce can).
- “I like them slightly under baked; they are softer and moister.”
- “They freeze beautifully.”