Yes, I have been absent from my recipe blog for awhile, but I do have a two month old son now! In honor of fall and one of my favorite October/November recipes, I am sharing this classic for pumpkin chocolate chip cookies. I hope you enjoy! I have no idea where this recipe came from, but it's great.
Marsha's Pumpkin Chocolate Chip Cookies
Ingredients:
- 1 cup sugar
- ½ cup butter
- 1 cup canned pumpkin
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups flour
- 1 tsp. cinnamon
- 1 cup chocolate chips
Directions:
- Cream together sugar and butter.
- Add pumpkin/squash, baking powder, soda and salt.
- Mix in flour, cinnamon and last the chocolate chips.
- Bake at 350 degrees for 12 minutes or until you just start to see browning on the edge of the cookie. Frost with cream cheese frosting (click here for recipe).
Marsha's Notes:
Cream cheese frosting here: https://1brother2sisters.blogspot.com/2010/10/cream-cheese-frosting.html
If you are looking to use the entire can of pumpkin and the entire brick of cream cheese for the frosting, just double both the recipes.
Using my two-inch cookie scoop made the perfect sized cookies, baking 12 to a sheet. They also make for a smoother appearance on the top of the cookies, as opposed to using a couple of regular spoons to portion the dough. (Compare the above images from different batches.) Scooping the batter for a double batch this way made a total of about 36-40 cookies, or three full cookie sheets or more.
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