Pumpkin Chocolate Chip Cookie Recipe

We made these cookies together and Matthew LOVES them. We don't let him have more than a half a cookie to monitor his wheat allergy--but so far he's doing ok---a little rash on his cheek here and there, but nothing like it used to be, so promising.

These are very soft cookies---great with coffee or tea...or of course, milk!

Pumpkin Chocolate Chip cookies

Ingredients
1 cup white sugar
1 cup brown sugar
1 cup shortening ---Spectrum brand
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon and a dash of pumpkin pie spice
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.