1 (15 ounce) can pumpkin
1 cup non-hydrogenated shortening
1 cup sugar
1 egg equivalent, prepared (e.g., Ener-G Egg Replacer)
2 cups all-purpose white flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup nondairy chocolate chips
1. Preheat oven to 375 degrees F. Lightly oil baking sheets. Cream together (mix thoroughly by hand) pumpkin, shortening, and sugar. Mix in egg replacer.
2. Sift in dry ingredients (flour, baking soda, cinnamon, and salt) and mix again thoroughly. Fold in chocolate chips.
3. Drop heaping spoonfuls onto baking sheets. Bake approximately 30 minutes.
4. When done, let cool, then sit on paper towels to dry.
Enjoy! These cookies stay moist indefinitely!