Ingredients
1 cup shortening
2 cups white sugar
2 eggs
2 tsp. vanilla extract
1 15oz can pumpkin
4 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
Directions
Preheat oven to 375 degrees.
In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended.
Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg in a separate bowl. Gradually stir into the pumpkin mixture.
Stir in the chocolate chips and walnuts (if desired).
Drop by spoonfulls onto greased cookie sheets. Bake for 12 - 15 minutes until edges begin to brown in a preheated 375 degree oven. Allow to cool on cookie sheets for a few minutes, then transfer to cooling racks.
These cookies should have a soft, cake-like consistency.
1 cup shortening
2 cups white sugar
2 eggs
2 tsp. vanilla extract
1 15oz can pumpkin
4 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
Directions
Preheat oven to 375 degrees.
In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended.
Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg in a separate bowl. Gradually stir into the pumpkin mixture.
Stir in the chocolate chips and walnuts (if desired).
Drop by spoonfulls onto greased cookie sheets. Bake for 12 - 15 minutes until edges begin to brown in a preheated 375 degree oven. Allow to cool on cookie sheets for a few minutes, then transfer to cooling racks.
These cookies should have a soft, cake-like consistency.
