Egg free chocolate chip pumpkin cookies

2 cups sugar
1 cup margarine
1 (15 1/2 ounce) can solid pumpkin puree
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
12 ounces vegan semisweet chocolate chips

1. Preheat oven to 375? F (190? C).
2. Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
3. Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
4. Drop by teaspoons onto an ungreased baking sheet. Bake for 12 to 15 minutes or until set. Let cookies cool on a rack. Makes 8 -10 dozen