|I had two+ trays of these!|
P. Jayne creations - Thanks Mom
Note: for most gatherings I would halve this recipe and use a 15 oz can of pumpkin.
3 cups sugar
1/2 cup butter
1/2 cup shortening
1 (29 oz) can pumpkin, plain pumpkin not pie filling
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoon baking soda
2 teaspoons baking powder
4 1/2 cups all-purpose flour
1 (12 oz) package chocolate chips
Preheat oven to 375ºF.
In a stand mixer cream sugar, butter and shortening until light and fluffy. Once creamed add eggs and pumpkin. Stop the mixer and add spices, salt and baking soda and baking powder. Turn the mixer back on for 30 seconds until spices and leveners are incorporated. Stop mixer and add flour, turn the mixer on low and mix until all streaks of flour are gone. Remove the bowl and stir in the chocolate chips by hand.
Portion onto an ungreased sheet pan and bake for 15 minutes. Cool for 5 minutes on the sheet and then remove the cookies to a cooling rack.