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.