These are probably in my top 3 favorite cookies. Absolutely love them. I am always looking for a better recipe though. I have one recipe that I love and use as a base recipe and then I try and tweak the spices and ingredients until it's just right. I don't think I've quite got it to where I want, but I'm getting close. Here's the recipe that I use:
- 1 cup shortening (I use 1/2 shortening, 1/2 butter)
- 2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 (15 ounce) can pumpkin puree
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 cup semisweet chocolate chips (I use Guitard's Giant Milk Chocolate Chips)
- 1 cup chopped walnuts (optional. I usually leave nuts out unless a recipe calls for pecans)
- Preheat the oven to 375 degrees F. Grease cookie sheets.
- In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.