I had a lot of pumpkin leftover after my pumpkin pies for Thanksgiving and I wanted to find something delicious to make with them. I also wanted something that my youngest could eat (so no dairy, no egg, no soy). I found a couple recipes online and modified them a little to my taste.

Pumpkin Chocolate Chip Cookies

Ingredients:
1 c. shortening (I made one batch with half replaced with applesauce)
1 c. packed brown sugar
1 c. granulated sugar
2 c. pumpkin puree
2 tsp vanilla
4 c. flour
2 tsp baking soda
1 tsp cinnamon
1/4 tsp each ginger, nutmeg, allspice, cloves
1/2 tsp salt
1 12oz pkg chocolate chips (if you are looking for dairy free, try Ghiradelli semi-sweet)

Directions:
1. Preheat oven to 375.
2. In a large bowl, cream sugars and shortening together. Add pumpkin and vanilla.
3. In a separate bowl mix together dry ingredients. Slowly combine dry ingredients into wet. Fold in chocolate chips.
4. Roll into balls and flatten slightly (easiest to use a small cookie scoop).
5. Bake for 9-14 minutes or until they are golden brown. Cool on wire rack. (Mine were done in 9 minutes)
Makes approx. 4 dozen (mine made 4 1/2)

These are very soft and moist, much like cake or muffins. (Don’t store them closed tightly) Careful, they are addicting and I’ve been known eat to 4+ a day

the spices, really doesn’t matter the brand just freshness

perfect cookie scoop

the finished product, thinking I need to make some more after looking at these. mmmmmmm

Tips:
-You can replace half the shortening with applesauce to make them healthier, still tastes the same. Don’t replace all of it or they get a weird texture on the outside.
-If you prefer, you can use butter instead of shortening and add in the traditional amount of eggs for a more traditional texture.
-Be careful when storing; they are super moist and will stick together much like muffins or cupcakes. I stored them in ziploc bags left slightly open and a sheet of parchment paper between layers.

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