Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
1/2 cup shortening
1 egg
1 tsp. vanilla
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 1/2 cup white sugar
1 cup canned pumpkin
2 1/2 cups flour
1 tsp. baking soda
1 tsp. nutmeg
1 c. chocolate chips
Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl, cream together shortening and sugar until light and fluffy. Beat in egg. Stir in pumpkin and vanilla. In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Gradually add to creamed mixture. Stir in chocolate chips. Drop onto cookie sheets and bake for 12-15 minutes or until light brown.

Pumpkin Bars
1st layer:
1 yellow cake mix (1 cup reserved)
1/2 cup melted butter
1 egg

2nd layer:
1 large can pumpkin
2 eggs
2/3 cup milk
2 1/2 tsp. pumpkin pie spice
3/4 c. brown sugar

3rd layer:
1 cup reserve cake mix
1/4 cup sugar
1/4 cup butter (softened)

Grease bottom only of 13x9 pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter, and egg. Press into pan. Prepare filling by combining all ingredients in layer 2 until smooth. Pour over 1st layer. For topping, combine 1 cup reserve mix with sugar and softened butter. Sprinkle over filling. Bake 350 for 1 hour.