Tuesday, November 15, 2011

Ridiculously Moist Pumpkin Chocolate Chip Cookies

I just realized that it is mid-November and I have not made anything with pumpkin in it. WHAT?? That is just not acceptable. November is the month when you can indulge in all things pumpkin so what am I thinking! I better get with the program before my pumpkin time is up. Every November I am normally baking my super moist Pumpkin Chocolate Chip cookies. No lie, I usually make them at least every week throughout November and so far I have not even made them once. So here I am... getting my priorities straight and finally baking up these Ridiculously Moist Pumpkin Chocolate Chip Cookies. I am serious when I say they are ridiculously moist. I have made them so many times that I have been able to tweak the recipe for an almost perfect Pumpkin Chocolate chip cookie. So if you are a slacker like me here is a fool-proof recipe to get you back in the groove. It's November people!!! Thanksgiving is just around the corner...

 If I feel like sharing them with others I will double the recipe, otherwise I would probably end up eating 4 dozen cookies! The recipe I use only makes about 2 dozen, that way I eat less! I am trying to keep the Thanksgiving lbs from packing on!

Happy Pumpkin Month!


My Ridiculously Moist Pumpkin Chocolate Chip Cookies

1/4 C butter
1/4 C shortening
1 C white sugar
1 egg
1 tsp pure vanilla extract
1/2 can of pumpkin puree (about 1 cup)
2 C all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 bag semisweet chocolate chips

Preheat the oven to 375 degrees. Grease cookie sheets.

In a large bowl or stand mixer cream together the shortening, butter and white sugar until smooth. Beat in egg. Stir in the vanilla and pumpkin until well blended. In a separate bowl, combine dry ingredients. Mix dry ingredients with wet ingredients until well combined. Stir in chocolate chips.

Drop by tablespoonfuls onto the greased cookie sheets.

Bake for 11-12 minutes. Allow to cool completely on a wire rack.

Yield: Approx 2 dozen

1 comment:

  1. I have made this recipe twice now, and these cookies are absolutely fantastic. I have a tough time believing people when they offer me compliments because I don't know how good I am yet at baking. Since I don't have my own recipes, I will continue to borrow some from this site.


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