Pumpkin Chocolate Chip Cookies

Karen Sokol

Soft, chewy cookies from the 4th Ward cookbook.

1/2 c. margarine

1½ c. brown sugar

2 eggs

1 tsp. vanilla

1 c. canned pumpkin

1 tsp. grated lemon peel

1 tsp. lemon juice

2½ c. to 3 c. flour

1 T. baking powder

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. cloves

2 c. (12 oz. bag) chocolate chips

1/2 c. chopped walnuts, optional

Heat oven to 375 degrees. Spray cookie sheets with nonstick cooking spray. Using mixer beat the margarine and sugar. Beat in eggs, one at a time. Add vanilla and pumpkin, lemon peel and lemon juice. Sift together flour, baking powder, salt and spices. Add dry ingredients to pumpkin mixture. Mix well. Add chocolate chips and nuts, if desired. Drop by spoonful onto greased cookie sheet about 2" apart. Bake 10-12 minutes. Makes 2½ dozen.