Pumpkin Chocolate Chip Cookies

• 12 cup shortening
• 1 12 cups sugar
• 14 cup soy yogurt (vanilla or plain)
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 2 12 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 cup semisweet vegan chocolate chips
• 12 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees (F; 175 degrees C).
2. Grease cookie sheets.
3. In large bowl, cream together the shortening and sugar until light and fluffy.
4. Beat in the soy yogurt, then stir in the pumpkin and vanilla.
5. In another bowl combine the flour through the cinnamon.
6. Gradually stir into the creamed mixture.
7. Stir in the walnuts (if using) and chocolate chips.
8. Drop dough by teaspoonfulls onto cookiue sheets.
9. Bake for 15-20 minutes, until light brown or toothpick comes out clean.
10. Cool on wire racks.

shortening, sugar, soy yogurt, pumpkin, vanilla, flour, baking powder, baking soda, salt, ground nutmeg, ground cinnamon, semisweet vegan, walnuts

Taken from www.food.com/recipe/pumpkin-chocolate-chip-cookies-396189 (may not work)