Pumpkin Chocolate Chip Cookies are tall, airy, lightly spiced and almost cakey. They keep their shape during baking and freeze well — a perfect fall cookie!
When I asked my daughter in 6th grade what she wanted for Thanksgiving dessert, she said, without missing a beat, “Bonny’s Pumpkin Chocolate Chip Cookies.”
What, no pumpkin pie? Nope, it had to be these cookies, which she had tasted each year when her friend’s mom brought them to the classroom for either the Halloween or Thanksgiving festivities (or both!).
But after I pulled a batch of these out of the oven the other day, I understood what all the fuss was about. Tall, airy, lightly spiced and almost cakey in consistency, these cookies shout fall.
The backstory for these Pumpkin Chocolate Chip Cookies
Bonny Bolander – she of the cookies – was happy to share the recipe, and it comes with a wonderful story!
In Kindergarten, many years ago in Centerville, Utah, Bonny was assigned to bring an egg to class as her part of the cookie dough their class was making. In return, she got to bring two baked cookies home to her mom and brother (eventually there would be five siblings). She recalled her mom cut up those cookies so all three could have a taste, and immediately said, “We’re making these cookies!” They were that good.
Luckily, the teacher had sent home a mimeographed copy of the recipe, which Bonny’s mom still has. The recipe is now a family legend. (Note to Bonny’s mom: please frame this mimeo recipe right now!) And to my readers younger than 50, a mimeograph was a stencil duplicator  back in the day, used to print small quantities in offices and for classroom materials.
There are families all over our town here who will be happy to have this recipe because their kids will recognize the cookies from school.
And Bonny is delighted to share it with all of you today. Perhaps you’ll love it as much as we all do!
- Bonny advises using shortening. “Shortening makes them light and moist. Butter might be better for the body but it gives a different flavor and effect.”
- “I think it’s best to double the recipe — then you can use a whole can of pumpkin (the 15-ounce can).
- “I like them slightly under baked; they are softer and moister.”
- “They freeze beautifully.”
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This recipe was originally published Oct. 22, 2012. The post has been refreshed, improved and republished today.