• Preheat oven to 375°F. Line baking sheets with parchment paper or lightly grease.

  In a large mixing bowl, cream together the shortening and sugar until light and fluffy.

  Add eggs and mix until fully combined. Stir in pumpkin and vanilla.

  In a separate bowl, whisk together cinnamon, baking powder, baking soda, nutmeg, salt, and flour.

  Gradually add dry ingredients to the wet mixture and mix until just combined.

  Fold in chocolate chips until evenly distributed.

  Scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart.

  Bake for 11–12 minutes, or until set and lightly golden on the edges.

  Cool on baking racks and store in an airtight container. Flavor improves after resting overnight.

Notes

• These cookies are soft and cake-like rather than crisp.

  Cookies taste even better after resting 24 hours in an airtight container.

  Dough and baked cookies freeze well for up to 2 months.
• Spoon onto greased cookie sheet.  Bake for 11-12 minutes or until done.  Cool.  Store in airtight container.  Tastes best after a day.