If you want to make these lower in fat, use half applesauce/ half shortening. These are best the second day. Cool them then put in freezer bags and they will stay moist for several days.
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 1 egg
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
- 1 cup semisweet chocolate chips
Directions: Preheat oven to 350 and grease all baking pans- these puppies stick like mad. In a large bowl, cream shortening and sugar. Add in egg and whip until light colored. Add pumpkin in spoonfuls at a time or it will separate and get gloppy and gross. Add in spices and dry ingredients except flour. Mix until smooth. Add in the flour and mix completely. Stir in choc chips. Drop by tablespoons on baking sheets and slightly flatten- it will be really soft dough. Leave enough room to spread a little. Cook for about 15 min.

















