So anyone who’s lived in L.A. and moved away has tried to replicate this recipe; here’s my take. (I don’t think they really use the shortening for which most attempts call.) The resulting cookies should be big, cakey, fluffy, yet moist.

Ingredients

• 1 c. margarine
• 2 c. white sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 (15 oz) can pumpkin puree
• 4 cups all-purpose flour
• 1 ½ tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/8 pinch ground nutmeg
• 1 cup semisweet chocolate chips

Steps

Preheat the oven to 375 degrees Fahrenheit.

1. In a large bowl, cream together the margarine and white sugar until smooth.
2. Beat in the eggs one at a time.
3. Stir in the vanilla and pumpkin until well blended.
4. Stir in flour, baking soda, baking powder, salt, cinnamon and nutmeg until combined.
5. Fold in chocolate chips.
6. Drop by the tablespoon-full onto greased or lined cookie sheets.
7. Bake for 12 to 15 minutes, until edges begin to brown slightly.
8. Cool for a few minutes before removing to wire racks to cool completely.