Monday, November 03, 2008

Pumpkin Chocolate Chip Cookies

The Glad Family Official Cookie
When we were in married student housing my next door neighbor Debbie, gave me this recipe. I have made it at least once a month for the past 20 years. That is 240 times. I don't usually get this obsessed over cookies, but when you have a winner, you HAVE a winner.
You literally dump every single ingredient into the Kitchen Aid Mixer. There is no creaming and there are no eggs. You would think I would have this recipe memorized, but I don't. I need my recipe card every time. Whenever the kids needed a recipe for a school cookbook, this is the one that was used.

It is a forgiving cookie too. Sometimes I don't have enough pumpkin, I add less, or sometimes I will add the whole great big huge can. If I do add extra pumpkin, or applesauce that is sitting in the fridge, I will add an extra cup of flour.
The longer this cookie sits, the more moist it will become. So, if I know I will be sending them to school I stack them between wax paper.

Pumpkin Chocolate Chip Cookies
2 cups brown sugar
2 cups canned pumpkin
1 cup oil
2 teaspoons vanilla
4 cups AP flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1 12 ounce bag Chocolate Chips (2 generous cups)
Mix until all ingredients are combined and moistened. Drop by tablespoonfuls onto un-greased cookie sheets about 2 inches apart. Bake 14-15 minutes in a 375 degree oven. This makes a huge batch. About 7 dozen depending on the size you make.


cari said...


The Blonde Duck said...

They look perfect to me!

Sarah said...

They sound yummy! Do you sub applesauce for some of the oil? If you do, do you alter anything in the recipe?

Cynthia's Blog said...

Sarah...let me do some homework. It honestly never occurred to me to leave out the oil with all that veggie pulp etc. I will inform you later.