If you prefer a soft cookie, these may become your favorite. The pumpkin adds a soft moist texture. I left out the cinnamon and pumpkin pie type spices that are often added to pumpkin cookies. These taste like “regular” chocolate chip cookies that kids love.
- 1 cup shortening
- 1 cup sugar
- 1/2 cup brown sugar
- 2/3 cup pumpkin puree
- 1 egg
- 1-1/2 cups baking soda
- 1 teaspoon salt
- 3 cups flour
- 1/2 cup chopped walnuts
- 1 cup chocolate chips
Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl, combine shortening, sugar, and brown sugar. Beat well. Add pumpkin puree and egg. Beat well. Add baking soda and salt.
Beat well. Add flour and beat well. Stir in nuts and chocolate chips.
Using teaspoons, drop small dollops of batter onto cookie sheets. Bake for 9 - 10 minutes or just until flattened and light brown. Do not over bake. Remove from cookie sheet and cool on a wire rack.
Nutritional information per serving (60)
Fat, gm.: 5
Protein, gm.: 1
Carbs, gm.: 12
Cholesterol, mg.: 4
Fiber, gm.: 1
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