I’m a crazy fall lunatic. As soon as September hits, I’m running down the grocery store aisles yelling “Where’s the canned pumpkin!?” (Side note, I can NEVER remember where the heck the canned pumpkin is. Canned Vegetable aisle? Canned fruit? Baking goods??? I’m always at a loss….) But I digress. I love fall. I love pumpkin. And I live in South Florida where fall doesn’t technically hit until December, which means I have a LONG pumpkin baking season. But alas, I married a man who doesn’t necessarily love pumpkin. Which means Leah and I stuff our faces with pumpkin baked goods around the clock, plus my friends at work basically hit the jack pot with me bringing them pumpkin goodies on a weekly basis. So after who-knows-how-many-times I made pumpkin bread I thought, “Hmmm, let’s make pumpkins into COOKIES!” And what goes better in cookies with pumpkin than chocolate?! And with that, my super soft amazing pumpkin chocolate chip cookies were born. And yes, I did totally make this recipe up, and yes, it makes a LOT of cookies (so really, unless you are a crazy pumpkin fanatic like myself, feel free to cut the recipe in half) but, I do have to admit, these cookies came out AH-MAZING. So obviously I need to share.
Super Soft Pumpkin Chocolate Chip Cookies
1 cup shortening
2 cups sugar
1 cup brown sugar
2 tsp vanilla (I always do a little overflow on both tsp)
In a separate bowl mix together:
4 1/2 cups flour
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp sea salt
2 tsp cinnamon
1 tsp nutmeg
Slowly add dry mixture to wet and mix well.
Mix in one can of pumpkin puree.
Stir in 2-3 cups of semi sweet chocolate chips (totally depends on how chocolatey you want them!)
Bake at 375 for 16 minutes.