Thank you, Kylene!
This recipe is wonderful! My family loved these. Soft and scrumptious! (Mine look a little fluffier than Kylene's... and I like the way hers look more. I won't have to twist my arm to try another round, though.)
1 c butter, softened
1 c sugar
1 c pumpkin (8 oz)
1 tsp vanilla
1¾ - 2 c semi-sweet chocolate chips (optional)*
2 c flour (10 oz)
¼ tsp salt
½ tsp baking soda
1 tsp baking powder
½ tsp allspice
1 heaping tsp cinnamon
Cream together butter, sugar and pumpkin. Add egg and vanilla. Add chocolate chips.* Sift together dry ingredients and add to wet mixture. Spoon small to medium size dollops onto an ungreased cookie sheet or Silpat. Bake at 375° for 10 min.
*You may want to add chips to half of the dough and frost the other half with cream cheese frosting. If so, add the dry first, then separate dough portions.
*Also, try half white and half semi-sweet chocolate chips (see below).
Note: If using one 29oz can of Libby's pumpkin, the recipe triples perfectly. Freeze extra cookies in Ziplock freezer bags to enjoy all month long. Don't freeze the frosted ones. Freeze them plain and then frost before you serve.
I used half white and half semi-sweet this time, and it was extra amazing!
I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.
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*I have recently added a $ label to show that I've calculated the price of the recipe. All prices include 3% food tax.*