I received this recipe quite some time ago, and it has been over 12 years since then. I prepare these pumpkin cookies each autumn. As it is an Amish recipe, it yields a substantial quantity of cookies. You can store them in the freezer to enjoy later.

What you will need-

1 cup Vegetable Shortening

2 cups Sugar

4 cups All Purpose Four

2 teaspoons baking powder

2 teaspoon Baking Soda

2 teaspoons Ground Cinnamon

Pinch of Salt

15oz can Pumpkin Puree

1 cup White Chocolate Chips

Having a mixer is helpful but if you don't have one you can use a large and medium bowl and large spoon.

Preheat your oven to 350 degrees Fahrenheit.

Line a baking sheet with parchment paper, or grease two baking sheets.

Mix shortening and sugar together until smooth in a large bowl.

In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Stir well.

Add the dry mixture to the wet mixture and combine thoroughly.

Incorporate pumpkin puree and mix until it is smooth.

Add white chocolate chips and blend well.

Bake -

Drop tablespoonfuls of the mixture 3 inches apart.

Bake for 8 to 10 minutes until the cookies are firm and browned around the edges.

Take them out of the oven and allow them to cool for 10 minutes. Transfer the cookies to a cooling rack to cool completely.

After cooling store in an airtight container.