Don’t tell the kids, but these moist, decadent, pumpkin cookies will provide a serving of vegetables and your little “cookie monsters” will be so busy enjoying the chocolate chips, they won’t even notice.

Ingredients:

• 1 cup shortening (Crisco)
• 1 cup sugar
• 1 cup canned pumpkin (Libby’s)
• 1 egg
• 2 cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• ½ tsp ginger
• 1 ½ cup choc chips

Directions:

1. Preheat oven to 375 degrees. Beat shortening, sugar, and pumpkin in a large mixing bowl until creamy. Add egg and mix well. Stir in dry ingredients. Fold in chocolate chips. Lightly grease cookie sheet. Drop from rounded teaspoon onto cookie sheet about 2 inches apart.
2. Bake: 375 degrees for 10-12 minutes.

Yield: Makes 6 doz. 1 ½ in. cookies