A family favorite from our
friend Katie Staker.
Note: This recipe makes a lot of cookies. You can
halve the recipe, if you like.
1-1/2 sticks butter
2-1/4 cups sugar
2 eggs
1 (15-oz.) can pumpkin puree
3-3/4 cups all-purpose flour
1-1/2 teaspoons cinnamon
1-1/2 teaspoons baking soda
1/2 teaspoon nutmeg
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1 bag of semi-sweet chocolate chips (I prefer Ghiradelli brand as the Nestle or grocery store brands stay hard in the finished cookie, but the Ghiradelli chips have a nice softness once baked)
Cream butter, sugar, and eggs. Add pumpkin puree and
combine. In a separate bowl, thoroughly mix all of the dry ingredients, except
for the chocolate chips. Add dry ingredients to wet ingredients and combine.
Stir in bag of chocolate chips.
Drop dough in rounded scoops, 3 inches apart, on
parchment paper-lined cookie sheets. Bake at 375 degrees for 10-14 minutes.
Start checking the cookies at 10 minutes. Cooking times will vary between your
first batch and subsequent batches. It’s better to overcook them than to
undercook them. You have to watch these cookies carefully while they cook.