Original Recipe HERE
These cookies were a great autumnal treat. I would've eaten them all (with *N* gladly offering to assist) if I hadn't sent them to work with Husband. He emailed me a few hours into the day to say they were a hit and that the recipe had been requested.
One thing to keep in mind when baking these is that they may not look or feel done - the tops will be very soft. But watch for browning on the bottoms. The end result is a very lightly-textured, "airy" cookie that means can easily find yourself consuming mass quantities because they aren't dense, fill-you-up-type treats.
Ingredients
1/2 cup butter, softened [or margarine or shortening]
1 cup brown sugar
2 eggs
1 cup canned pumpkin puree
2 cups flour
1 Tbsp baking soda
1 Tbsp cinnamon
1 tsp pumpkin pie spice [can be substituted with nutmeg and cloves]
1 tsp salt
1 1/2 cups chocolate chips
Directions
1) Preheat oven to 350 degrees. Grease cookie sheets with non-stick cooking spray.
2) In stand mixer or using a mixing bowl with electric mixer, combine butter, brown sugar, eggs and pumpkin until smooth.
3) In separate bowl, whisk together flour, baking soda, cinnamon, pie spice, and salt.
4) Add flour mixture to pumpkin mixture and mix on low until combined. Fold in chocolate chips.
5) Spoon batter onto greased cookie sheets in tablespoon-size drops. Bake 9-11 minutes. Remove from sheets and let cool on cooling rack.
Notes: None.
Kid Participation:
* Measure wet ingredients
* Crack eggs
* Measure dry ingredients
* Whisk dry ingredients
* Spoon dough onto baking sheet (likely resulting in dough smeared all over the sheet and a burned-cookie smell from your oven)
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