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Pumpkin Chocolate Chip Cookies!

October 16th, 2014 · No Comments · Recipes, Thank yous

(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.​