I'm trying to figure out a cute catchy name for Friday treats, but I've got to think on it some more. My plan is every Friday coming up with a dessert, be it cookies, pie, cake, ice cream creations, brownies etc. This Friday I decided to go with something classic in my house.
Every fall, and even a little before, I start thinking about these cookies. My family inhales them at a ridiculous pace, but luckily it makes a lot...like 7 dozen a lot. Now I know that sounds like a ton, and it is. Its your option whether you want to half the recipe, or go full on like I do and make the full batch. I also have sent them to the various places Nick has worked and had gallon size bags disappear in a matter of minutes. Even my friend, Jaime came down to visit and we made these and I think we ate them for breakfast, lunch, and dinner and even snacks! Its a cake like cookie. Very fluffy and moist. The day after you make them they are actually even softer than fresh out of the oven, and they get this glossy almost sticky top. They're amazing. But keep in mind when you are storing them to not pile them together. Its best for visual sake to keep them from touching, and separate levels with parchment paper. I however don't care what they look like. I just grab a few at a time and eat. :)
Pumpkin Chocolate Chip Cookies
1 c. of margarine or butter (either is fine. Both are moist no matter what)
3 c. sugar (no one said these were healthy)
3 eggs
5 c. of flour
2 t. of each: baking soda, nutmeg, cinnamon, vanilla, and baking powder
1 t. salt
2 c. of pumpkin
12 oz. chocolate chips (milk or semi-sweet)
Cream together the butter, slightly softened, sugar and eggs. Then add baking soda, nutmeg, cinnamon, vanilla, baking powder, and salt. Mix. Then mix in the pumpkin. Slowly add the flour. This recipe almost fills my kitchen aid mixing bowl, but I don't have the bigger one but it gives you an idea. Then mix in chocolate chips with a large spoon.
Spoon tablespoon sized blobs of batter onto a greased cookie sheet.
Bake at 375 F for 10-12 minutes
Tips: Like I stated before this makes about 7 dozen, so if you going to half the recipe just add the first egg like usual, and in a small separate dish, beat up the second egg and then you can eye about half of the beaten egg and add it in . Also you should cover these otherwise they will harden a bit.
