Pumpkin Chocolate Chip Cookies

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1/2 c. shortening

1 1/2 c. sugar

1 c. pumpkin

1 egg

1 t. vanilla

2 1/2 c. flour

1 t. baking soda

1 t. baking powder

1 t. cinnamon

1/2 t. nutmeg

1/2 t. salt

1 c. chocolate chips

With a mixer, cream together shortening and sugar. Add pumpkin, egg and vanilla and mix well. Add dry ingredients and mix just until moistened. Stir in chocolate chips.

Cream Cheese Frosting: {Optional}

8 oz. cream cheese, softened

1/4 c. butter, softened.

2 t. milk

1 t. vanilla

4 c. powdered sugar

Cream together cream cheese and butter until smooth. Add milk and vanilla and mix. Mix in powdered sugar.

A few notes:

*I use butter flavor shortening.

*Instead of measuring, I either use a small can, or 1/2 of a large can of pumpkin.

*I usually use a large can of pumpkin, so I put half of it in a zip-top baggie and stick it in the freezer for the next time.

*I like to stir in the chocolate chips with a wooden spoon.

*Don't over cook them, or they will be dry. They should not be gooey, but still look moist on top.

*You will probably only need 1/2 of the cream cheese frosting, unless you double the batch of cookies. I like to store store the extra in the freezer in a zip bag.