1 cup margarine
1 cup vinegar
3/4 cup apple cider vinegar
2 (1 ounce) squares unsweetened chocolate
1 cup brown sugar
1 (18 ounce) can pumpkin puree
1 teaspoon baking soda
1 teaspoon salt
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together margarine, vinegar, apple cider vinegar, brown sugar, pumpkin and baking soda. Stir in the flour, baking powder, pecans and remaining brown sugar. Drop by rounded spoonfuls onto cookie sheets.
Bake for 7 to 8 minutes in the preheated oven. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
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