(This recipe was found out of necessity one day. I have seen many variations and this one, may have come from an old ‘Reader’s Digest’ Cookbook, therefore, I cannot take all of the credit. It was one of those days, when I needed to make something yummy for the masses and did not have all the supplies for my other ideas on hand. Perfect for an Autumn or Holiday treat.)
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp salt
1/4 cup (1/2 stick) butter, softened
1/2 cup granulated sugar
1/2 cup canned pumpkin puree
1/2 tblsp finely grated orange zest (optional, I did not have and did not use)
1/2 cup semi-sweet chocolate chips
Preheat oven to 375 degrees F. (Set out two cookie sheets, I did not do this…)
Sift the flour (I do not sift unless I have to do this), baking powder, baking soda, cinnamon and salt into a large bowl.
Use a pastry blender to cut in the butter until the mixture resembles fine crumbs.
Stir in the sugar, pumpkin, and orange zest.
Stir in the chocolate chips.
Drop teaspoons of the dough 2 inches apart onto the cookie sheets.
Bake 8 to 10 minutes, or until golden brown, rotating the sheets (if using two cookie sheets), halfway through cooking for even browning.
Transfer to racks to cool.
(Makes 18 – 24 cookies – Prep: 20 min. Cooking 8 – 10 min. Level:1 difficulty factor – Keeps 7 days……
