Pumpkin Cookies

6 servings Prep: 20 m Cook: 10 m Total: 40 m Beginner
5.0/5 (1)
Pumpkin Cookies
Soft, cake-like pumpkin cookies loaded with chocolate chips and nuts make a perfect fall treat. These generously spiced cookies with pumpkin, cinnamon, and nutmeg are great for sharing at gatherings or packing in lunch boxes.

Ingredients

6 servings
  • 3 cups sugar
  • 1 cup liquid shortening
  • 2 eggs
  • 1 tsp vanilla
  • 5 cups flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp nutmeg
  • 2 tsp cinnamon
  • 1 (29 oz) large can pumpkin
  • 12 oz chocolate chips
  • 1 cup chopped nuts

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.
  2. In a large glass bowl combine the sugar, shortening and eggs. Beat until well combined.
  3. Sift the dry ingredients together (flour, salt, baking powder, baking soda, nutmeg and cinnamon).
  4. Using a mixer, add the pumpkin to the sugar mixture. Then add the flour mixture alternately with the pumpkin, mixing until just combined.
  5. Mix the chocolate chips and nuts into the batter with a spoon until evenly distributed.
  6. Drop by rounded teaspoonful onto prepared cookie sheets, spacing about 2 inches apart. Bake at 350 degrees for 10 minutes, or until edges are set and tops spring back when lightly touched.
  7. Cool on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Common Problems and Solutions

Q: Why are my cookies flat and spreading too much?

A: Make sure you're using liquid shortening as specified, not solid shortening. Also, don't overmix once you add the flour - this develops gluten and can affect texture.

Q: How do I store these cookies?

A: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. They stay soft and cake-like when properly stored.

Tips and Techniques

These cookies have a soft, cake-like texture rather than crispy. If you prefer a firmer cookie, reduce the pumpkin by 1/2 cup. The large batch is perfect for freezing - bake some now, freeze the rest of the dough for later.

Ingredient Substitutions

  • liquid shortening: vegetable oil or melted coconut oil
  • chocolate chips: butterscotch chips or cinnamon chips
  • chopped nuts: pecans, walnuts, or omit for nut-free

Equipment Needed

  • Large glass bowl
  • Electric mixer
  • Cookie sheets or parchment paper
  • Wire cooling rack
  • Sifter for dry ingredients