1 c. butter, softened
1 c. sugar
1 can cooked pumpkin (2 sizes in store buy the small can)
1 tsp vanilla
2 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp allspice
1 c. semi sweet MINI chocolate chips
Cream butter and sugar. Add and mix well with pumpkin, egg and vanilla. Then add in rest of ingredients.
Drop cookie dough by lg teaspoon onto well greased cookie sheet or have parchment paper on baking sheet.
Bake 375 for 12-15 min. Mini chips work best. Large chips are too big. You can omit these...put more or less in.
You can substitute with raisins if you want a healthier cookie. You can also substitute the butter with applesauce. Another option is to add in 1 c. Ovaltine powder for extra minerals and vitamins and extra added chocolate taste.
These cookies do not spread out. They are moist.
After baking and when cool I put them in a container and layer between parchment or foil because they will stick together.
*Thanks to Mrs. Young for making this cookies for her sons while they were in College. I met them in college and that was when I first tasted these cookies over 20 years ago. She graciously shared the recipe and I have been making them ever since! My family loves them.