(fyi, we prefer to double the recipe, using the big can of Libby's Pumpkin)
For 5 dozen:
2 C sugar
1 ½ C shortening
- Cream together above ingredients.
1 ½ C Libby pumpkin (NOT pie filling, just canned pumpkin)
- Add above ingredients to sugar mixture.
-In separate bowl mix the following:
4 C flour
3 tsp cinnamon
1 ½ tsp nutmeg
1 tsp salt
2 ½ tsp baking powder
2 tsp baking soda
- Combine dry ingredients with creamy mixture.
-Add chocolate chips and walnuts
12 oz. chocolate chips or more!
½ to 1 C chopped walnuts (optional)
-Drop by teaspoonfuls onto greased cookie sheet.
-Bake at 350* for 10 to 12 mins.
- Be sure to wrap tightly in plastic wrap or store in air tight container. They will stay moist and yummy if stored well.
Note from Pumpkin Cookie fan, Robyn: ~My brother, Chris, became a professional at making these cookies. They became another family favorite and he would frequently double the recipe (using the big can of Libby pumpkin) and make 10 dozen of these cookies. Thanks Karee for introducing our family to this delicious recipe!!!