Add a little vegetable to your chocolate chip cookies and kids will never know. Actually these cookies are super good. They are soft and moist. They keep well for days.

  • 1 cup shortening or butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup canned pumpkin puree
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice, optional
  • 3 cups flour
  • 12 ounces chocolate chips
  • 3/4 cup chopped pecans

Preheat oven to 350 degrees. Lightly grease cookie sheets. In a large mixer bowl, combine shortening, sugar, and brown sugar. Beat well. Add eggs one at a time beating well. Add vanilla, pumpkin, baking soda, baking powder, and salt. Add pumpkin pie spice if desired. Beat well. Add flour 1/2 cup at a time. Mix until well blended. Add chocolate chips and pecans. Stir until well mixed.

Using 2 teaspoons, drop small mounds of dough onto cookie sheet.

Bake for 8 - 12 minutes or just until set. Do not over-bake. Cool on a rack.

Nutritional information per serving (75)

Calories: 90
Fat, gm.: 5
Protein, gm.: 1
Carbs, gm.: 11
Cholesterol, mg.: 5
Fiber, gm.: 1