Thursday, September 17, 2015

Pumpkin Chocolate Chip Cookies

It got cold here this week, which means it's time to fire up the oven and start baking. To get us in the fall mood I decided to do a huge batch of my very favorite cookie, Pumpkin Chocolate Chip. These are warm and fluffy bites of pure fall time bliss. If you need to scale down the recipe be aware that I base my measurements off the 29 oz. cans of pumpkin they sell at Costco. You can also freeze the cookies (they are just as tasty frozen) or batter (minus dry ingredients) to bake later.

Pumpkin Chocolate Chip cookies
(144 servings)


  • 1-1/2 cups butter
  • 4-1/2 cups white sugar
  • 3 eggs
  • 1 29 oz. can pumpkin (appx.  3-1/2 cups)
  • 1 tablespoon vanilla extract
  • 7-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1/2 tablespoon salt
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 1-1/2 cups chopped walnuts (optional)
  • 3 cups semisweet chocolate chips

Preheat oven to 350 degrees F. Grease cookie sheets.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a separate bowl; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by spoonfuls onto the prepared cookie sheets.
Bake for 15 minutes at 350 degrees F, or until light brown. Cool on wire racks.

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