My aunt makes pumpkin cookies that are totally to die for, jam-packed with crunchy walnuts and soft, dark chocolate chips. So tightly connected to my childhood, I credit them as one of the reasons for my food passion. If the bright orange blobs weren’t on the table after our Thanksgiving feast, she would never hear the end of it. But they aren’t just a seasonal treat. These things are so craveable that I spent two weeks this summer trying to find canned pumpkin. *note: the above picture is not of my aunt :)*
I realize that they look a little funny, but the lumps are crucial. Those little spiky bits bake into little toasty bits that add to the multi-textured experience. Just trust me, okay?
They don’t spread much; they crack. Therein lies the beauty! (I’ve been reading Hamlet for far too long.) It’s so easy to pull out the chocolate chips and walnuts from a cookie, without anyone noticing. Or, your could break off a cookie bite along one of the fault lines; nobody would notice.
If I haven’t convinced you to make these yet, I’ll acknowledge that there are many cookies recipes in the world. However, these cookies are a tradition. I ate them as a little girl. I gave them to my teachers as “thank-yous.” I sent them with my brother, off to college. I made them on Sunday with my sunshine. And now, I really want to pass them on to you.
My Aunt’s Famous Pumpkin Cookies
Important: This is the ONLY recipe in which I will use shortening. That being said, I use plam oil instead of hydrogenated oil. Palm oil shortening has no trans fat, and only half the saturated fat of coconut oil. Still, being the healthy little person that I am, I plan to experiment with this recipe in the future to health-ify. Until then, make it this way!
4 c flour
2 tsp soda
1 tsp salt
3 tsp cinnamon
1 c shortening
2 c sugar
1 1/2 cans of pumpkin puree (15 oz can)
2 c chocolate chips
2 c chopped walnuts
2 tsp vanilla
Sift flour, soda, salt and cinnamon. Cream shortening throughly. Gradually beat in sugar and pumpkin. Blend until smooth. Blend in dry ingredients. Add chocolate chips, walnuts and vanilla. Drop by large spoonfuls onto lightly greased cookie sheets. Bake at 375 degrees for about 15 minutes. Do not over-bake these, it will ruin them! Actually, they’re excellent when slightly under-baked.