Pumpkin Cookies

1/2 c. shortening

1 1/4 c. sugar

2 eggs, beaten

1/3 c. sour cream

1/2 c. pumpkin

1/2 c. sweet potato

1 very ripe banana

2 1/2 c. flour

2 t. baking powder

1 t. salt

3 t. pumpkin pie spice

1 c. chocolate chips (or 1/2 c. chocolate chips and 1/2 c. butterscotch chips)

Preheat the oven to 350.

Cream shortening and gradually add sugar. Add eggs and sour cream and mix thoroughly. Add pumpkin, potato and banana.

Sift together dry ingredients and add to wet mix. Mix well. Add chocolate and mix.

Drop onto lightly greased cookie sheet and bake for 15 minutes. It's ok if they're a little soft when removed; they will continue to cook until they cool.

These are very moist; keep in fridge. Probably won't last this long, but they'll only keep for one week.

Enjoy.