Pumpkin Chocolate Chip Cookies

Ingredients:

1/2 cup butter 1 1/2 cups white/brown sugar 1 egg 1-1.5 cup canned pumpkin 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder

1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon pumpkin spice 1/2 cup chopped walnuts (optional) 1 cup semisweet chocolate chips

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2.	In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3.	Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Pumpkin Bread

Ingredients

3 cups sugar

1cup cooking oil

4 eggs

3 1/3 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2/3 cup water

1 15 ounce can pumpkin

Directions

1. Grease the bottom and 1/2 inch up sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x3 1/2-x2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
3. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (32 servings).