""I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts."..."
INGREDIENTS
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3 cups white sugar
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1 (15 ounce) can pumpkin puree
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1 cup vegetable oil
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2/3 cup water
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4 eggs
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3 1/2 cups all-purpose flour
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1 tablespoon ground cinnamon
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1 tablespoon ground nutmeg
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2 teaspoons baking soda
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1 1/2 teaspoons salt
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1 cup miniature semisweet chocolate chips
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1/2 cup chopped walnuts (optional)