Cookie Recipe: Harriet's Holiday Pumpkin Chocolate-Chip Cookies
Single batch serves 25 large cookies (tablespoon drop)
Double batch serves 60 large cookies (tablespoon drop)
1-1/3 cups sugar
1/2 cup margarine or shortening (slightly melted)
1 cup pumpkin (use 1 large can in double batch)
1 teaspoon vanilla
4 teaspoons baking powder
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon ginger
2-1/2 cups flour
Chocolate chips, almonds, pecans, raisins (optional)
1. Cream together (by hand or hand beater) sugar and margarine or shortening. Add in eggs, pumpkin, vanilla, baking powder, cinnamon, nutmeg and ginger.
2. Add flour and mix to a "soft dough". Stir in desired amount of chocolate chips (I use semi-sweet and dark chocolate), almonds, pecans and raisins, if using.
3. Drop from spoon (I use tablespoon drop) on lightly greased cookie sheet, about 3 inches apart.
4. Bake at 350 degrees F for 8-10 minutes until lightly brown. Cool on wax paper.
Submitted by Stephanie O'Brien