Instructions: Heat oven to 350F. Grease baking sheets. Sift together flour, baking powder, cinnamon, nutmeg, ginger and salt; set aside. In large mixing bowl, cream shortening; gradually add sugar. Add beaten eggs and pumpkin; mix well. Blend in sifted ingredients until well mixed. Add chocolate chips. Drop by teaspoonfuls onto greased baking sheets, spacing well apart. Bake on top rack of oven 15 mins.

Steam or bake fresh pumpkin, puree it, then freeze it in plastic bags in 1 cup portions that can be readily thawed for use in this recpe for up to a year. You can substitute canned pumpkin puree for fresh.

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