Pumpkin cookies, infused with chocolate chips, and topped off with cream cheese frosting. How can anyone say no to that?
Like most pumpkin cookies, these are “softies.” But if you’re a “crunchy” person, don’t let that stop you. These are divine. Honestly, the best pumpkin cookie recipe I’ve ever had. It’s tried and true, from my baking friend Kristen, who one day will start a cooking blog and we’ll all be better for it. Until then, I give you:
Makes about 3 dozen small cookies
½ cup shortening
1 cup sugar
1 cup pumpkin puree
1 tsp vanilla extract
2 cups flour
¼ tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 ½ cups chocolate chips
* Preheat oven to 350. Grease cookie sheets.
* In medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla.
* In separate bowl, stir together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture.
* Then stir in the chocolate chips.
* Drop dough onto cookie sheets.
* Bake for 10 minutes in preheated oven.
* Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.
Before they all disappear, prepare the Cream Cheese Frosting, to go on top.
CREAM CHEESE ICING
(NOTE: this recipe makes enough for 2 batches of cookies. Half it, if only making one batch….or better yet, make the whole recipe and save it for other pumpkin recipes coming up!)
1 8oz pkg cream cheese
½ cup butter
1 lb powdered sugar
1 tsp vanilla
dash of salt