1/2 cup solid shortening
1 cup granulated sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 1/2 cups butterscotch chips

Preheat oven to 350 degrees F. Grease cookie sheets.

Cream shortening and sugar in a medium-size bowl. Stir in pumpkin and vanilla extract.

Sift together dry ingredients, then stir into the creamed mixture. Mix in butterscotch chips. Drop dough by teaspoonsful onto prepared cookie sheets.

Bake for 8 to 10 minutes. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

Yields 3 dozen.