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Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies
1 cup sugar
1 cup canned pumpkin (Mom uses pureed squash)
1/2 cup shortening (Mom uses 3/8 cup canola oil)
1 tablespoon grated orange peel (Mom omits this)
2 cups all-purpose flour* (Mom uses 1 1/3 cups brown rice flour and 2/3 cup soy flour for GF cookies. I've used Red Mills One-For-One GF flour. Your preferred brand should work fine. It's a very forgiving recipe.)
(*If you use self-rising flour, omit the baking powder, baking soda, and salt. Mom uses SRF unless she's making GF cookies because Dad can't have baking powder.)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins (Mom omits this)
1/2 cup chopped nuts (Mom omits this)
1/2 cup semisweet chocolate chips (Mom actually just puts three chips on top of each cookie, but I prefer more!)
 
Heat oven to 375*F.
Recipe: Mix wet ingredients, sugar, and orange peel. Add dry ingredients except raisins, nuts, and/or chocolate chips. Mix. Add raisins, nuts, and/or chocolate chips. Stir.
Mom: Mix everything except chocolate chips in the bowl.
Recipe: Drop rounded teaspoonfuls onto ungreased cookie sheet. Bake until light brown, 8-10 minutes. Immediately remove and cool.
Mom: Roll small balls of dough and press gently flat. Top with three chocolate chips each. Bake. Cool on wire racks.
Store between layers of wax paper.

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