My Mom's Pumpkin Chocolate Chip Cookies

"I am not sure where my mother got this recipe. These cookies are very yummy, I like to add extra cinnamon."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
12
Yields:
24-36 cookies
Advertisement

ingredients

Advertisement

directions

  • In a large mixing bowl cream sugar and shortening.
  • Add egg, vanilla, cinnamon, nutmeg and ginger, mix well.
  • Add flour, baking powder and soda. Mix well.
  • Next mix in your pumpkin.
  • Fold in chocolate chips.
  • Drop by the Tablespoon full onto sprayed cookie sheets.
  • Bake for 10-12 minutes at 350 degrees.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I made these for my BF's sisters college graduation Saturday 12/10. They were enjoyed by all! I used margarine instead of shortening & white chocolate chips. YUM!
     
  2. These were a huge hit with my 3-year-old son and my husband and I love them too. I made them yesterday and they're almost gone today! I used butter instead of shortening (I didn't have any) and did half raisins half chocolate chips. Next time I'll use all chocolate chips or all raisins. Yes, they are a different texture than the usual cookie - my husband said they were like muffin tops. I found the ginger and nutmeg a little overpowering too and might try without them next time. Thanks for a great recipe!
     
  3. i grew up thinking my moms pumpkin chocolate cookies were the best thing ever!! so dont tell her but i think your moms are better than my moms! i love the addition of ginger in this recipe. the only thing i did different was added a bit more pumpkin (the pumpkin flavor seemed a bit weak) and actually used a little less flour.. also mine took about 13-15 min to cook. and i did double the cinnamon!! thanks i'll have to give this to all my siblings and tell them to replace our moms recipe ;)
     
  4. I made these cookies today and at first I thought maybe I used the wrong cookie sheets because the cookies never spread or changed their shape they just puffed up slightly so I searched Zaar and found that most of the recipes for Pumpkin cookies were like that. So I think they turned out just as they were supposed to. They were good, just not what I expected. The only problem I really had was that I felt the Ginger was a bit overpowering. Since I made these for PAC, I don't feel it would be fair to give them a bad rating because it's a matter of personal preference and personal tastes. But my DH and my DD loved them! They were very soft and cake like in texture, just not what I expected them to be but still a pretty good cookie. Thank's! Made for spring PAC '07.
     
Advertisement

Tweaks

  1. I made these for my BF's sisters college graduation Saturday 12/10. They were enjoyed by all! I used margarine instead of shortening & white chocolate chips. YUM!
     
  2. These were a huge hit with my 3-year-old son and my husband and I love them too. I made them yesterday and they're almost gone today! I used butter instead of shortening (I didn't have any) and did half raisins half chocolate chips. Next time I'll use all chocolate chips or all raisins. Yes, they are a different texture than the usual cookie - my husband said they were like muffin tops. I found the ginger and nutmeg a little overpowering too and might try without them next time. Thanks for a great recipe!
     

RECIPE SUBMITTED BY

Hi I live in Rhode Island. I am a stay at home mom to one son. He is five years old. I am just starting to get into cooking. I really have not done a lot.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes