This recipe was passed on to me from my husband’s grandmother, who sent us care packages of her special Pumpkin Cookies every Halloween. Mammie used Crisco Oil and it made her cookies very moist and last for weeks. I used organic canola oil as a healthier alternative, and this makes the pumpkin cookies moist, light and fluffy. If you like your cookies crispy on the surface, use organic butter instead.
This was previously posted at Pumpkin Cookies, but the way I had written it was confusing. I’ve revised the recipe to make it easier to follow. These Pumpkin Chocolate Chip Cookies have become such a family favorite that I have a feeling I’ll be making several batches of it throughout the holiday season.
Mammie’s Pumpkin Chocolate Chip Cookies
2 cups organic sugar
1 cup organic canola oil (or softened organic butter – 2 sticks)
2 organic eggs
2 teaspoons organic vanilla
2 tablespoons raw organic milk
1 can organic pumpkin
2 teaspoons baking soda
2 teaspoons baking powder, aluminum-free
1 teaspoon salt
2 teaspoons cinnamon
4 cups organic all-purpose flour
1 large bag semi-sweet organic chocolate chips
Preheat oven 375 degrees F. Whisk sugar, canola oil, eggs, vanilla, milk and pumpkin together until well incorporated.
Add flour, baking soda, baking powder, salt and cinnamon and stir slowly with a spatula or a wooden spoon until smooth. Add chocolate chips and mix.
Spoon rounds onto buttered cookie sheet (use wax paper covers to grease the baking sheet) and bake for 12 to 15 minutes. Take the cookies out as soon as they are showing a bit of brown around the outer edges.