Pumpkin Chocolate Chip Cookies

We cannot let this autumn season pass by without reposting my favorite cookie recipe! These are very popular in our family!

It's recommended that we have a good source of Vitamin A every other day. It's best utilized by our bodies if the resource is cooked and served with some type of fat. Do you cook carrots or orange squash every other day? I don't, but resolve to do better. I'm quite sure my university sons aren't eating dark orange veggies every other day either. So, this evening I baked cookies to send to them. Vegan and filled with Vitamin A, I think they'll enjoy them. Here's the recipe if you'd like a sweet and tasty way to get your vitamins!

Pumpkin Chocolate Chip Cookies

A delicious, moist cookie that freezes very well.

2 cups sugar

1 cup oil

1 (15 1/2 ounce) can solid pumpkin puree

2 teaspoons vanilla extract

4 cups all-purpose flour*

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

12 ounces vegan semisweet chocolate chips

1 cup chopped walnuts

Cream the sugar, shortening, pumpkin and vanilla together. Mix until well blended. In another bowl, stir together the flour, baking soda, baking powder, and cinnamon. Stir the flour mixture into the creamed mixture. Stir gently until combined. Add the chocolate chips and walnuts. Mix together. Drop by teaspoonsful onto an ungreased baking sheet. Bake at 375 degrees F. for 12 - 15 minutes.

These cookies are delicious; cake-like and the type that melt in your mouth. I think their flavor would be enhanced by a pinch of salt in the recipe. The walnuts in this recipe add Omega-3's to the diet, and of course we all know that the chocolate is very good for us and high in anti-oxidants!

*For gluten free, Bob's Red Mill flour blend is recommended.