Mom was always giving away batches of her pumpkin cookies, along with the recipe. When I read about a family whose secret cranberry-bread recipe made them famous, I decided we should follow suit. Mom just smiled. Long after her death, the recipe is still being passed around. She didn’t bake cookies for fame but for love, especially during this time of year. As the saying goes, “Love isn’t love till you give it away.”
Mom’s Pumpkin Cookies
3 c. sugar
1 c. liquid shortening
2 eggs
1 tsp. vanilla
Combine using mixer or hand beater.
5 c. flour
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2 tsp. nutmeg
2 tsp. cinnamon
Stir dry ingredients together.
1 large can pumpkin filling (unseasoned)
12 oz. chocolate chips
1 c. chopped walnuts
Add pumpkin and dry ingredients alternately to the liquid mixture, mixing well with a spoon. Then add chocolate chips and nuts. Mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 10 minutes. Makes about 6 dozen.
