Pumpkin Chocolate Chip Cookies
Recipe courtesy of Beth Merriman, Parade Food Editor, Baltimore Sun Parade’s Test Kitchen. Pumpkin Chocolate Chip CookiesPlump, Spicy, Crunchy with almonds and chocolate chip pumpkin cookies.Easy to make and a favorite.
Servings 12 Dozen
Ingredients
- 1 cup butter or margarine
- 3 cups granulated white
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 16- ounce can pumpkin
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons nutmeg
- 2 teaspoon cinnamon
- 1 cup diced roasted almonds
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven 350 degrees F.
- Line cookie sheets with parchment paper OR grease well.
- Cream margarine and sugar together until light and fluffy.
- Beat in egg, pumpkin and vanilla. Mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon. Add to creamed mixture; mix well. Fold in almonds and chocolate chips.
- Drop by teaspoon onto well-greased or parchment lined cookie sheets.
- Bake at 350 degrees F for 15 minutes or until lightly browned. Remove from oven and keep on the cookie sheet for 2 minutes; then cool on racks.
Notes
Makes a large number of cookies for a cookie exchange.
