2 cups brown sugar
1 cup vegetable shortening or vegan margarine
1 (15-ounce) can pumpkin puree
2 teaspoon vanilla extract
4 cups flour
2 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 (10-ounce) package dairy-free dark chocolate chips
1. Heat oven to 375 degrees. Lightly grease a cookie sheet.
2. Blend the sugar, shortening or margarine, pumpkin, and vanilla extract on high until creamy. Stir in the flour, baking soda, cinnamon and allspice until well combined. Finally, mix in the chocolate chips.
3. Drop by teaspoonfuls 1-inch apart onto a prepared cookie sheet. Bake 10 to 12 minutes. Cool on a rack and enjoy!
Note: These cookies are also excellent without the chocolate chips, so if you are not a fan of chocolate, or if you simply like to treasure the flavor of pumpkin, feel free to lessen the quantity or omit the chocolate chips from the recipe altogether.
Makes 53 cookies
Per serving: 127 calories, 35 percent from fat; 5 grams fat, 2 grams saturated; 19 grams carbohydrates; 1 gram protein; 47 milligrams sodium; 0 cholesterol; 0.9 gram fiber