I don’t actually have pictures of these because I have not made them (at the time of this posting), but I was looking through my e-mail for something and I saw that I had sent this recipe to my niece for the umpteenth time and every time I send it I tell her I am going to put it on my blog to make it easier for the both of us and I never have. But the last time I sent it I said for sure I am going to post it THIS TIME. I know that if I wait until I actually make them I might post it not so I thought I had better just put it on here and then maybe it will inspire me to make them and I can take pictures and add them to the post.
These are delicious. I like to make little ones so they are almost bite size, but larger ones that take a couple of bites are good too. Mini semi-chocolate chips are the BEST, but if you only can find regular-sized chips that works too! Ha. Make ’em how you like to eat ’em. They are sooo good!
This is an ancient recipe my mom used to make. So ancient that the actual recipe was from the newspaper.
I personally don’t remember if I have ever gotten the “makes about” out of ANY cookie recipe, but you may have so I am going to tell you that the original recipe says “makes about 6 dozen”, but the recipe here has twice the ingredients than in the original recipe. I don’t think I have ever gotten 12 dozen out of this recipe. I will let you know when I make them.
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Pumpkin Cookies
1 cup butter (softened)
3 cups sugar
2 eggs
2 cups canned pumpkin
2 teaspoons vanilla
5 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons nutmeg
2 teaspoons cinnamon
1 cup chopped walnuts
2 cups mini semi-sweet chocolate chips
Preheat the oven to 350° F.
Cream butter and sugar together until light and fluffy. Beat in the eggs, pumpkin, and vanilla. Sift the flour, baking powder, baking soda, salt, nutmeg, and cinnamon together. Mix it. Add the dried mixture to the creamed mixture and mix well. Add the walnuts and chocolate chips; mix thoroughly.
Drop by teaspoon (or whatever you use) onto a well-greased cookie sheet. Bake at 350° F for 10 to 15 minutes (depending on the size) or until lightly browned. You want to make sure the cookie is cooked . . . these ones are not good slightly raw like some cookies.
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Ahhhh, now I want to make them. I will try to do it soon so I can put some pictures up.
Even if you don’t like pumpkin – which I didn’t when I started eating these as a kid – you will like these, probably. They aren’t heavily pumpkin flavored. But they are moist and yummy. Enjoy.
Let me know what you think!!!
EDITED, 12.19.20 to add pictures of cookies . . . hence the sleigh Christmas decoration. I do not decorate for Christmas in October.
Terre Pruitt's Blog 