For individuals who don’t like spice in their food, just leave out the red pepper flakes in the vodka sauce recipe. Your family will devour the refrigerator leftovers thanks to this dish. Using the best vodka you can is advised because it makes a significant difference. Garnish with grated Parmesan cheese and serve with spaghetti.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- ½ cup shortening
- 1 ½ cups white sugar
- 1 egg
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts (Optional)
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
- Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.
Nutrition Facts
| Calories | 96 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 99 mg |
| Sugars | 8 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Since I used 15 oz canned pumpkin, I doubled the recipe, hoping that the missing ounce wouldn’t matter; it didn’t. Then I put dark chocolate chips into half of the dough, and white chips into the other, which was a resounding success, since no one could decide which were their favorite. It was a magic disappearing cookie act.
Great cookies! I swapped butter for shortening, used 1C brown sugar and 1/2 white sugar & added more nutmeg and cinnamon and used the mini semi sweet chips. Turned out delicious. The time suggested worked perfectly with my oven. I will definitely be making them again.
Delicious recipe! Will definitely be making again! I read some of the other reviews, and did change a few things. First, I swapped butter for the shortening. Then, I changed the sugar to ¾ cup white sugar and ¾ cup brown sugar. I also changed the amount of canned pumpkin to 1½ cups. And finally, for the spices, I rounded the teaspoons and added ¾ teaspoon of pumpkin pie spice. Be sure not to over bake! Check the bottoms of the cookies and remove when they turn slightly brown.
Yum! I always make the recipe exactly as it is the first time I make it. It is excellent, good texture like a real chocolate chip cookie but with yummy pumpkin pie flavor. I did not have shortening so I used unsalted butter and it was great! I may try using pumpkin pie spice instead of nutmeg and half brown sugar next time.
Delicious. I did what others did – used a whole can of pumpkin (so I used an extra 2-3 TSBs of flour), one-half white sugar/one-half brown, and added an extra 1.5 tsp of pumpkin pie spice and extra chocolate chips. Delicious and a keeper!
These were fantastic! Did1/4 C applesauce and 1/4 C margarine in place of shortening. Can’t do nuts, so did 1 1/2 C chocolate chips. Other than that, stuck to the recipe. Everyone in family loved them.
I loved this recipe. So easy to make and they were delicious. I replaced the white sugar with splenda and they tasted great.
I have made this recipe for years. I use the entire can of pumpkin and an entire bag of chocolate chips.
So,so,,, good would recommend you trying this delicious cookie recipe.
These were pretty good. No complaints from hubby. They were very moist. Could have used more spice.
So delicious and rich. I made it for a work party and everyone LOVED it!
Just in case, for interested parties, when i made this, I finished with 10 1/2 dozen cookies dropped by teaspoonfuls.
Very tasty, you’ll love these! My only problem is that “drop by teaspoonful” isn’t very exact. How do I really know the nutritional stats when serving size is vague? Still, they’re very good…I doubled the recipe and used a 15 oz can of pumpkin. The dough was soft, but no spreading at all. I was surprised at that.
These were so very soft & delicious!! I love them! I did as others suggested & replaced the shortening with butter & added a tsp of pumpkin pie spice
Following other reviews, I just added 2 heaping tsp of pumkin pie spice. I split the sugar between white and brown. I used 1/2 a cup more pumpkin and had to balance it with 3/4 flour to get the right consistency. I used a whole bag of dark chocolate chips. I also substituted butter for the shortening. They did spread some but turned out delicious.
Wow, I just made these cake-like cookies making some suggested changes per comments and they are so delicious! Used unsalted butter instead of shortening, 3 cups of flour, 3/4 c. white sugar, 3/4 c. brown sugar, one can of pumpkin, 1 tsp. each of nutmeg, ginger, cinnamon, and allspice and one bag of chocolate chips (left everything else the same). These are for a dessert table for my nephew’s wedding! My house smells wonderful!
These were subtly spiced and just delicious. EZ to make for our 100 Meals on Wheels clients.
I’d give these five stars with the modifications I made. I replaced half the shortening with butter to add more flavor. These are the perfect type of cookies to use shortening in though, as you want the height and tenderness that shortening yields, so I didn’t want to take it all out. I also swapped a half cup of sugar for dark brown sugar for more flavor, and cooked the tinned pumpkin in a skillet for a few minutes to get rid of the tinny flavor and cut down on the wateriness and up the pumpkin flavor. I used a tablespoon of pumpkin pie spice and a few extra shakes of cinnamon. I baked at 375 for 12 minutes, but mostly because I live at 5,000 feet. I got great reviews from tough critics.
Everyone loved them.
this recipe needs to be a 10!! Its like a COOKIE/CAKE and way too addicting. Therefore if you are trying to gain weight I highly reccomend making these on a regular basis!!! Now there is one major change here, I always double this recipe and when i do I always use mini chocolate chips . Inwhich the recipe would call for 4 CUPS of those babies. If i used that many i would have a bunch of chocolate blobs on a cookie sheets with an occasional cookie crumb on it….. Instead I use 1 cup of mini chocolate chips for a double recipe and trust me u get more then enough chips per cooky. A double recipe makes about 76 cookies. I spoon them out by the heaping teaspoon of dough takes 7 minutes per batch in my oven……Also if you do not want to bake all of those at the same time i make my own break and bake. i lay them out on my cooky sheet as if i am going to bake them but cover with wax paper then put them in my deep freeze for awhile and when frozen i pack them between wax paper and put them in air tight container and put them in the freezer. then when ever we feel like home made cookies i will grab out a dozen or two and within an hour they are ready to go in the oven!!!! HOT and YUMMY
rather then chocolate chips I use plumped raisins. there is something about the pumpkin, walnuts and raisins that just works magic. I also use a cream cheese frosting on mine.