Pumpkin Chocolate Chip Cookies: Week 5 Christmas Cookies

Pumpkin Chocolate Chip Cookies

I realize that pumpkin cookies are more “Fallish” than Christmas-y, but if I can make my family pumpkin pies for Christmas dinner, why not some of these delightful cookies?  I usually put raisins in pumpkin cookies.  In fact, when my sons, the Comedian and the Musician, came into the kitchen and saw me making these, they immediately both said in unison, “I hate pumpkin cookies.” and turning to my daughter told her that Mommy was making yucky cookies.  A little while later, when the cookies were baked and cooling on a wire rack, my oldest came by and started eating them.  I have a long bar in my kitchen that opens up to a family room.  The Musician was standing on the other side of the bar, reaching over when my back was turned and sneaking the cookies.  When I caught him with his third in his mouth, he got a rather sheepish look on his face.   “Are they good?” I asked in the knowing mom tone.  “Yes, Mom,” came the reluctant reply.

Pumpkin Chocolate Chip Cookies

So, the key in my house is to leave out the raisins and add chocolate.  The entire batch was gone after dinner.

Pumpkin Chocolate Chip Cookies: Week 5 Christmas Cookies
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup butter
  • ½ cup lard or shortening (this is for texture, if you use all butter, they won't be as fluffy)
  • 1 tsp vanilla
  • 1 egg
  • 1 cup pumpkin puree
  • 2 cups flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 cup chocolate chips
  1. Beat sugars, butter and lard.
  2. When creamed, add the vanilla, egg and puree.
  3. Combine the dry ingredients and add.
  4. Mix well.
  5. Stir in the chocolate chips.
  6. Bake in a preheated 350 degree oven for 14 -16 minutes or until the edges are golden.
  7. Cool on wire racks.




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