Every year I get a mid-summer pumpkin cookie craving. And as much as I love my Shortcut Pumpkin Cookies, those just weren't gonna cut it this time. I remember making these cookies just a few days after giving birth to our first child (also during the summer) because they sounded soooo good! And since this recipe makes such a huge batch, I froze most of them and I ate frozen cookies every day for about a month. Delicious!Pumpkin Cookies
1 c. (2 sticks) butter, softened
3 c. sugar
2 c. canned pumpkin
2 t. vanilla
2 t. baking soda
2 t. baking powder
1 t. salt
2 t. cinnamon
2 t. nutmeg
5 c. flour
1 c. mini semi-sweet chocolate chips
Cream butter and sugar. Add pumpkin, eggs and vanilla.
In a separate bowl combine baking soda, baking powder, salt, cinnamon, nutmeg and flour.
Add flour mixture to the pumpkin mixture and mix well.
Stir in chocolate chips.
Bake at 350 F on an ungreased cookie sheet for 12-14 minutes.
I just love these cookies. I really do love them frozen because they're still soft. Enjoy!