(Photo by Food Librarian)
This recipe courtesy of our own lovely and helpful Ms. Kmetz-Gonzalez. Try this out with help from your parents or a grown-up, kids.
Happy Halloween!!
— Mrs. R.
Pumpkin Cookies
Preheat oven to 350.
Add each ingredient in each column as given. Then add column 2 to column 1.
Column 1:
1 cup Crisco shortening
3 cups sugar
2 eggs
2 cups pumpkin (15 oz can)
2 tsp. vanilla
Column 2:
5 cups flour
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. nutmeg
2 tsp. cinnamon
Add 2 cups chocolate chips (preferably milk chocolate ones).
(If you prefer, you can substitute 2 cups of nuts or 2 cups of golden raisins.)
Line cookie sheets with parchment paper (not mandatory, but they come out great this way) or spray with nonstick spray. Drop a heaping tablespoon of dough per cookie onto the sheet… you can get around 15 cookies on a large cookie sheet. Bake at 350 for 10 – 12 minutes (in my oven, 8 minutes was plenty… adjust for your own oven).
Makes around 6-7 dozen cookies.