Monday, October 4, 2010

Chocolate Chip Pumpkin Cookies

I've mentioned before that we lived in Boston for three years. My husband was going to law school there and while I wasn't sure about living in a big city at first, I was very sad to leave and can't wait for a chance to go back for a visit.

Btw, if you're going to Boston any time soon, do me a favor and stop in Mike's Pastry in the North End. Grab some cheesecake or their AMAZING chocolate mousse cake.

Don't let The Town scare you from going to Boston. I actually went to college in Charlestown (where most of it is set) and was only scared of getting mugged once or twice. Kidding! Interesting history fact: the college I went to was originally a prison. Which is also the place where Boston executed its last prisoner via electric chair.

I only found that out in my last semester there. Nice. 

Anyhow, at my husband's law school, there was this wonderful Couples Association group. We made some fantastic friends who I'll forever cherish thanks to the HLCA. One Fall, the group had a pre-Thanksgiving potluck and shared recipes. Which is where this came from:

In a large bowl beat together Crisco, sugar, pumpkin, egg and vanilla.

In another bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Add dry ingredients to wet, stir until just combined. Fold in dark chocolate chips. I used Hershey's Special Dark. I love that Hershey makes sure you know that dark chocolate is special. :)

Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Or use a melon scoop. They're so handy for this sort of thing.

Bake at 375 for 8-10 minutes.

Viola! They're so soft and airy. Which is nothing short of a miracle for Wyoming-baked cookies. :)

They're a perfect way to enjoy this wonderful Fall we've been having. Last year at this time it had already snowed. Not kidding.

Dark Chocolate Chip Pumpkin Cookies (printable recipe)
Yields 3 dozen

1 c. butter-flavor Crisco
1 c. granulated sugar
1 c. canned pumpkin
1 egg
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1 c. dark chocolate chips

In a large bowl, cream together Crisco and sugar. Add pumpkin, egg and vanilla. Blend until well combined.

In another bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add to wet ingredients. Stir until well combined. Fold in chocolate chips.

Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet. Bake at 375 for 8-10 minutes.

This post was linked to $5 Dinners.


  1. These sound great but the Crisco freaks me out a bit. Is there something to substitute for the crisco?

  2. You could try butter. People always claim they shouldn't be substituted for eachother but I've never had a problem doing so. You'll have to let me know if it works with this recipe.

  3. Margarine will work too. I try to never ever use Crisco if I can help it. Butter is the best, but if you're on a budget Margarine is cheaper. I have a recipe for these and it uses oil, yogurt, honey/maple syrup. It at least makes me think they're healthier while I down several of them :)


I love feedback from y'all and try my best to respond to as many questions as possible.