Pumpkin Chocolate Chip Cookies (Revised)
Pumpkin chocolate chip cookies
1 1/2 cupscup sugar
1 15ozcup cancanned pumpkin (~1or 1/2pureed cups)squash; my family used homegrown acorn squash)
3/48 cup shortening or canola oil
32 cups all-purpose flour (see notes below for substitutes)
1.51 teaspoon baking powder
1.51 teaspoon baking soda
1.51 teaspoon ground cinnamon
1/24 teaspoon salt
1 1/2 cupsto 3/4 cup semisweet (or dark) chocolate chips (semisweet or dark)
Recipe: Mix wet ingredients, sugar,ingredients and orange peel.sugar. Add dry ingredients except raisins, nuts, and/or chocolate chips. Mix. Add raisins, nuts, and/or chocolate chips. Stir.
Mom: Mix everything except chocolate chips in the bowl.
Recipe: Drop rounded teaspoonfuls onto ungreased cookie sheet.sheet (I prefer to line with parchment paper).
Bake until light brown, 8-10 minutes. Immediately remove and cool.
Mom: Roll small balls of dough and press gently flat. Top with three chocolate chips each. Bake. Cool on wire racks.
Store between layers of wax or parchment paper.
NOTES:
For gluten-free cookies: Mom uses 1 1/3 cups brown rice flour and 2/3 cup soy flour. I've used Red Mills One-For-One GF flour. Your preferred brand should work fine. It's a very forgiving recipe.
If you use self-rising flour, omit the baking powder, baking soda, and salt.
