| SERVINGS: |
| Original yield: 8 -10 dozen |
INGREDIENTS
* 2 cups white sugar
* 1 cup shortening
* 1 (15 ounce) can pumpkin puree
* 2 teaspoons vanilla extract
* 4 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 12 ounces semisweet chocolate chips
DIRECTIONS
* Preheat oven to 375 degrees F (190 degrees C).
* Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
* Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
* Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.
