Name: Egg Free Chocolate Chip Pumpkin Cookies
Ingredients: 2 cups white sugar; 1 (15 ounce) can pumpkin puree; 1 cup shortening; 2 teaspoons vanilla extract; 4 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 12 ounces semisweet chocolate chips

Ingredients

2 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup shortening
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
12 ounces semisweet chocolate chips

Steps

Preheat the oven to 375 degrees F (190 degrees C).
Beat sugar, pumpkin, shortening, and vanilla extract together in a large bowl with an electric mixer until light and well combined. Whisk flour, baking soda, and cinnamon together in a separate bowl until evenly blended; stir into pumpkin mixture until combined. Fold in chocolate chips until incorporated. Drop dough by teaspoons onto ungreased baking sheets.
Bake in the preheated oven until edges are set, 12 to 15 minutes. Transfer cookies to wire racks to cool completely.