1 c. - Sugar
½ c. - Vegetable Shortening
1 tsp. - Vanilla Extract
1 c. - Pumpkin Puree
2 c. - Flour
¼ tsp. - Salt
1 tsp. - Baking Soda
1 tsp. - Baking Powder
½ tsp. - Cinnamon
1 tsp. - Pumpkin Spice
1-1 ½ c. - Mini Chocolate Chips
Preheat oven to 350. Grease cookie sheets. Cream shortening and sugar. Stir in pumpkin and vanilla. Then sift flour, salt, baking soda, baking powder, spices. Stir into a creamed mixture. Fold in chocolate chips finished with a quick blend. (blending too long can melt chips). Drop by teaspoonfuls onto your cookie sheets. Cooking time 8-10 min.
 |
| Prepping & measuring ahead of time helps for a quicker clean up afterwards! |
 |
| After creaming shortening & sugar |
 |
| Adding pumpkin & vanilla extract. |
 |
| After mixing pumpkin and vanilla. |
 |
| After mixing flour, baking soda, baking powder, and spices.... almost done! |
 |
| Folding in chocolate chips. |
 |
| Ready for baking! |
Notes: This is an easy recipe to double, if made by teaspoonfuls (recommended) it will make more than 40 cookies! I live in the mountains and find no trouble with them going flat. These tasty cookies ares soft and the perfect bite size treat. Plus what’s great about these cookies is you can get your children's help making them, so easy, and this batter they can taste without any worries!!
Hope you enjoy,
Heather Gwinn
No comments:
Post a Comment