2 cups shortening
2 cups granulated sugar
1 15-oz can pure pumpkin
4 cups AP flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 tsp pumpkin pie spice
1 12-oz pkg semi-sweet chocolate chips
- In a medium bowl, combine the flour, baking soda, cinnamon, salt, and pumpkin pie spice. Set aside.
- In a large bowl, cream together the shortening and sugar until fluffy. With the mixer on medium speed, mix in the eggs, then the pumpkin.
- Add the flour mixture, and mix on low speed until combined. Fold in the chocolate chips.
- This is a fairly wet dough. Chill in the fridge for about 20-30 minutes and it will be a little easier to work with. Meanwhile, preheat your oven to 350.
- Drop by tablespoon-full onto cookie sheet. (I use my medium-size cookie scoop for these.)
- Bake for 10-12 minutes, or until center of cookies no longer look wet. Let set for 2 minutes on pan, then remove to cooling rack and cool completely.
- This recipe makes about 5-6 dozen cookies.You can easily halve the recipe if you don't want that many cookies; I make it this way because if I only use one cup out of a can of pumpkin, I never know what to do with the rest, and don't want it to go to waste.
- The final consistency of these cookies is more soft and chewy (cake-like) than crumbly and crunchy (cookie-like). And that's a very good thing.