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
Mix it all together….
And place a healthy dollop on each cookie.
And just a tip…they’re even better cold from the fridge! Mmmm.
Thank you for providing this wonderful recipe! My husband loves pumpkin to no end. So, when I saw this recipe, just knew I had to make it for him! So, I’ve been slaving away in the kitchen all day (j/k…the easiest to make, I promise!) and, now, I am patiently waiting for him to arrive home from work to discover this heavenly surprise. So delicious and definitely worth making! Thanks again! =)
Fyi, this also works with butter instead of shortening. So good!! I just made them. Thank you so very much!! Happy Autumn!
Bree, did you use the same measurement when using butter instead of shortening? I ask this because I want to make these but have no shortening.
I just made these to bring to our home teachers tonight and I don’t want to take them, I want to eat them all! They are so good. I’ve got my husband and 3 other guys here today and the cookie taste test passed with flying colors with all 4 of them. Thanks for such a fantastic recipe 🙂
omg! my step dad went to the bakery the other day and bought these type of cookies. he bought four, one for me, my mom, my little brother, and himself… but i ended up eating three and my mom ate the other one. he was soooo mad! so im making more, this resipe is great. they r in the oven right now cooking. cant wait!
Dana, these look so good! When I get home, I’m going to have to make these. 🙂
Can you make these without chocolate chips?
I picked up some chocolate chips and they were amazing!!! (:
I always make a recipe just as it’s written before experimenting with it. This recipe is delicious! The next time I make them, I am going to include chopped toasted pecans in the cream cheese frosting (like I do with my Carrot Cake).
the cookies look good and I have a few extra can of pumpkin puree. I only have one question… do i need brown sugar or regular(white) sugar?
Do these have to be kept in the fridge?? Just wondering with the cream cheese frosting!
Just so you know don’t make 2 batches of frosting for two batches of cookies there is a lot of frosting left over more for us to eat. ????