Emily’s Pumpkin Chocolate Chip Cookies From: Emily Anderson

Emily’s Pumpkin Chocolate Chip Cookies
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 cinnamon
1 teaspoon ground nutmeg
3/4 cup chopped walnuts
1 cup semisweet chocolate chips
Preheat oven to 350. In a large bowl cream together shortening and sugar until fluffy. Beat in the egg, then stir in canned pumpkin and vanilla. In a seperate bowl combine the dry ingredients except for the walnuts and chocolate chips. Mix well, then stir into the wet mixture. Stir in walnuts and chocolate chips. Drop by teaspoonfuls on a greased cookie sheet and bake for 15-16 minutes or until light brown. Cool on wire racks.