Yeah that's right. Together at last! These are so fluffy and cake-like it's amazing. They seem dense but when you bite into one, they're the opposite. This recipe is from a website. My adjustments are in bold.
* 1 cup shortening (no. i use butter. i never use shortening.
* 2 cups white sugar (that's kind of a lot. i use half white sugar and half brown sugar. next time i may use all brown sugar. and i only use about a cup and a half.)
* 2 eggs
* 2 teaspoons vanilla extract
* 1 (15 ounce) can pumpkin puree
* 4 cups all-purpose flour
* 1 1/2 teaspoons baking soda
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 teaspoon ground cinnamon(i use about 1 1/2 teaspoons)
* 1 pinch ground nutmeg
* 1 cup semisweet chocolate chips
* 1 cup chopped walnuts (optional)
1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
Don't use too much batter per cookie....but, this makes a lot of batter so keep yourself hungry or have a family of 15.
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