Yesterday for cooking day we baked one of my favorite fall treats–Pumpkin Chocolate Chip cookies. The kids are always a little hesitant about how they’ll turn out, but always end up loving them. Yesterday was no exception. So, I thought I’d share my recipe in case anyone else wants to try this fabulous fall treat. They’re soft and cakey and just overall wonderfulness.

I am unsure where I originally got this recipe. I think someone shared it on a message board I visit, but I can’t be sure. I didn’t write it on the recipe, which wasn’t very smart. So, I credit someone with this wonderful recipe, and I thank you for it! Now I pass it along! Enjoy!

*Note: I always leave out the nuts–mostly because we have a serious nut allergy, but also, kids often don’t like nuts in their sweets. I know I don’t!

**Edited to add: I just found out that this is my friend Erin’s grandmother’s recipe. Thank you Erin’s Grandma for such a wonderful recipe!

Pumpkin Chocolate Chip Cookies

Ingredients

1/2 cup margarine or butter
1 1/2 cups sugar
1 egg
1 cup canned pumpkin
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1/2 cup chopped nuts (walnuts or pecans)
1 cup chocolate chips

Directions

1. Cream margarine or butter and sugar together until light and fluffy. Beat in egg, pumpkin, and vanilla.

2. Mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon (You can substitute pumpkin pie spice for the nutmeg and cinnamon if you like. I use a Cinnamon Plus blend that is like pumpkin pie spice that is fabulous). Add to creamed mixture; mix well. Add chopped nuts & chocolate chips; mix thoroughly. Drop by teaspoons onto well-greased cookie sheets.

3. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove from cookie sheets while warm and cool on racks. Makes 3 1/2 to 4 dozen cookies. This recipe can be doubled.