Pumpkin Chocolate Chip Cookies

2 c. granulated sugar
1 - 15 oz. can pumpkin (approximately 2 c.)
1 c. shortening
2 T. grated orange rind (if using fresh, you may want to use only 1 T.)
4 c. all purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. pumpkin pie spice
3 c. chocolate chips

Preheat oven to 375°. Mix sugar, pumpkin, shortening, and orange peel. Stir together flour, baking powder, baking soda and spices. Stir flour mixture into pumpkin mixture. Add chocolate chips. Drop by medium cookie scoop (2 T.)* onto ungreased baking sheet. Bake until light brown, about 18-20 minutes. Makes about 5 dozen.
*For smaller cookies, use small cookie scoop (1 T.) and only bake about 10-12 minutes. With this scoop, the recipe makes about 10 dozen.

These cookies came to us from our marvelous, fabulous friends, the Skogmans. Linda made these for Mark to take in his lunch and kept them in the freezer. (They taste great frozen, too!) After introducing these cookies to us, Linda found she had to make double batches, as all the Laws would help themselves to a cookie or two every time we came over! However, Linda was just that kind of a friend, whatever she had was yours. For years, until they moved to Illinois, we spent many a Sunday afternoon together; Linda and I would cheer on our favorite NFL teams, college hoops' teams, and the Cubs, while our husbands, Mark and Gary found things to do around the house and yard. Our daughters, Mary Beth and Elizabeth are only 1 year apart and so had much in common. Then despite the age difference in our sons, Josh is 7 years older than Richard, they were great buddies. I took a batch of these with us when we were able to attend both Josh's and Mary Beth's weddings. Linda seemed to really enjoy them. (She even asked if she had to share them!) Every time I take a bite of these cookies, I thank God for such special friends, Linda, Mark, Josh and Mary Beth Skogman.