Pumpkin Cookies
This recipe was passed on to us 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 butter instead.
Mammie's Pumpkin Cookies
Ingredients:
2 cups sugar
1 cup canola oil (or butter - 2 sticks)
2 eggs
2 teaspoons baking
soda
2 teaspoons baking
powder
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla
2 tablespoons milk
1 can pumpkin
4 cups flour
1 large bag semi-sweet chocolate chips
Preheat oven 375 degrees F. Mix well all ingredients, except flour and chocolate chips. Add flour slowly until smooth. Add chocolate chips and mix. Spoon onto greased cookie 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.
Question and Comments:
"PLEASE TELL ME HOW TO ADAPT THE RECIPE WITHOUT THE CHOCOLATE CHIPS. THANKS."
- LELA
You could try replacing chocolate chips with raisins. Raisins are a common ingredient for cookies. It’s sweet and able to withstand high oven temperatures. You could also try chopped walnuts instead of chocolate chips, if you want it to be nuttier instead of sweet. Have fun experimenting with the Pumpkin Cookies!
