Saturday, November 19, 2011

Pumpkin Cookies

Fall is one of those times of year that there are a lot of great pumpkin recipes circulating and being made. Pumpkin rolls, breads, muffins, soup, cakes, and cookies. Out of everything--I think I love the cookies the most, because they don't require any more work then normal mixing and baking.

And for a full confession: they are a year-round favorite in our house because they are moist, soft, and utterly delicious. It's been tried and tested a hundred times without fail. And no one has ever been disappointed in this recipe either!

Pumpkin Cookies

1--29oz can of pumpkin
3 cups of white sugar
1 1/2 cup vegetable oil
3 eggs
3 tsp cinnamon
1 tsp nutmeg
2 tsp vanilla
Mix all these things together in a mixing bowl. Then add the following:
6 tsp baking powder
3 tsp baking soda
1 1/2 tsp salt
6 cups all-purpose flour
2 cups milk chocolate chips
1 cup chopped nuts--optional

Mix well with the well ingredients until the dough is smooth and shiny.

It's a "wet" looking dough--so don't be alarmed.


Drop by the teaspoon onto cookie sheets. Bake at 375 degrees for 12 minutes. YES! That is twelve minutes! You don't want to over bake these--but you don't want to under bake either. The cookies rise. This recipe makes almost 10 dozen cookies. [Don't worry--there's plenty to share and pumpkin is very high in Vitamin A and fiber--if you need some justification for eating a lot of them!]

Store the cookie in an airtight container or cover with saran wrap. They will be glossy and smooth the next day--and if possible, even more delicious! Enjoy.

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