Bread & Cookies > Halloween > Pumpkin Cookies >
Pumpkin Cookies
1 C vegetable oil
1-1/2 C sugar
2 eggs, beaten
5 C flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. nutmeg
2 tsp. cinnamon
1 tsp. allspice
1/4 tsp. ginger
1-3/4 tsp. salt
1 can (29 oz.) solid-pack pumpkin
1 C semisweet chocolate chips (sub with butterscotch, peanut butter or white chocolate - or use combination of all four)
1 C chopped walnuts
3 tsp. vanilla
Beat oil and sugar in mixing bowl. Add eggs, beating well. Sift flour, baking powder, baking soda, spices and salt together. Add to sugar mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips, walnuts and vanilla. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350-degrees F for ten to twelve minutes, or until golden brown. Cool on wire rack. Yield: Depending on the size of the cookies, this recipe will make two or three dozen. Variations: Use less sugar (1 C to 1-1/4 C).
Note: This is by far the best recipe for Pumpkin Cookies. They are wonderfully moist, and keep well in the freezer for several months.
*Pumpkin batter and cookies images copyright Shenanchie.
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