I love baking ten times more than I enjoy cooking. I could bake sweet treats all day long. Everything doesn’t always work out but these were one of the few things that did and they were beautiful.
They didn’t get cooked too long and were the perfect texture. I’ll be honest. The first time I ever tried a pumpkin cookie I was 21 years old. Basically I didn’t eat any kind of dessert that had the words zucchini, carrot, or pumpkin in them. Those foods had no right being in any kind of dessert in my book. But, here were two of my cute roommates cooking up a batch of pumpkin cookies *gasp! so I thought if they liked them then they couldn’t be that bad. So right. These are one my favorite cookies now and I always look forward to them when Fall rolls around.
1 cup shortening
2 cups white sugar
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
1 cup chopped walnuts (optional)
Preheat the oven to 375 degrees F (190 degrees C). 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.