Pumpkin Chocolate Chip Cookies

This recipe comes from Russell's cousin Laura Jacobson. She sent it to me years ago. We (I mean I) make these a lot during the year. I will triple the ingredients so a quart of homecanned pumpkin can be incorporated. I am always looking for ways to include my food storage in our everyday cooking.

Pumpkin Chocolate Chip Cookies
1 1/2 cups shortening
4 1/2 cups sugar
4 eggs
1 TBSP cinnamon
1 TBSP baking powder
1 TBSP baking soda
1 1/2 tsp salt
1 TBSP nutmeg
1 TBSP vanilla
7 1/2 cups flour
1 quart homecanned pumpkin, drained and mashed
2 cups chocolate chips
1 1/2 cups chopped walnuts

Mix all ingredients in large mixing bowl. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 12-14 minutes or until light brown and firm to the touch.