So anyone who’s lived in L.A. and moved away has tried to replicate this recipe; here’s my take. (I don’t think they really use the shortening for which most attempts call.) The resulting cookies should be big, cakey, fluffy, yet moist.
- 1 c. margarine
- 2 c. white sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 (15 oz) can pumpkin puree
- 4 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/8 pinch ground nutmeg
- 1 cup semisweet chocolate chips
Preheat the oven to 375 degrees Fahrenheit.
- In a large bowl, cream together the margarine and white sugar until smooth.
- Beat in the eggs one at a time.
- Stir in the vanilla and pumpkin until well blended.
- Stir in flour, baking soda, baking powder, salt, cinnamon and nutmeg until combined.
- Fold in chocolate chips.
- Drop by the tablespoon-full onto greased or lined cookie sheets.
- Bake for 12 to 15 minutes, until edges begin to brown slightly.
- Cool for a few minutes before removing to wire racks to cool completely.