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Soft Pumpkin Cookies

© Pellinore

Ingredients

1 1/2 cup (375 ml) or small can pumpkin
2 cups (200 grams) flour (any kind)
1 cup (200 grams) white sugar
1/2 cup (75 grams) shortening
1/2 tsp (3 ml) salt
1 tsp (5 ml) each of vanilla, cinnamon, baking soda, baking powder
6oz (180 grams) package of semi-sweet chocolate chips

Note

To double this recipe, use a large can of pumpkin and double all the other ingredients.

Instructions

Put all the ingredients into a large mixing bowl.

Pre-heat oven at 375°F (190°C).

Grease your baking sheets

Mix the pumpkin, flour, white shugar, shortening, salt, vanilla, cinnamon, baking soda and baking powder, then add the semi-sweet chocolate chips.

Drop onto greased baking sheets by teaspoon fulls. Use 2 teaspoons and transfer the dough back and forth to get uniform dough ball sizes so they all come out the same.

Bake 12-15 minutes at 375°F (190°C). Keep an eye on how fast different levels in your oven cook. The cookies are done when they are golden brown or if a toothpick comes out dry.

Cool on rack. Chocolate is hot enough to burn you if you eat them to early.

The cookies are soft and become messy if humid or if put in air tight container. Can be frozen.

Notes

Keeping the cookie sizes uniform helps to keep from having under or overcooked cookies.

Swaping cookie sheets into the oven one tray at a time makes things go faster but you really need to keep track of what sheet has been in and for how long.

Batches are simpler but take longer over all.

Variations

Add 1/2 cup (125 ml) nuts/walnuts or mint chocolate chips.

Replace chocolate chips with butterscotch chips, mint chocolate chips or carob bean chips or no chips.

Just before sticking the cookie sheet in; lightly sprinkle fresh cinnamon over the dough balls. The higher quality the better. This will give you a sharp and smooth taste.

Larger cookies in pumpkin shape are hard to make. Try flattening the dough ball some on the pan with a greased spatula to ensure a more evenly cooked cookie.

Making faces in the partially baked pumpkin cookie is left to more patient and artistic people.

Best bet is to make only one or 2 of the variation cookies and try them, as some are an aquired taste.