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This is a classic soft, pumpkin cookie with chocolate chips that’s topped with cream cheese frosting. A perfect combination!
1. Preheat oven to 350 F. Grease your cookie sheets or line with parchment paper.
2. In a medium-sized bowl (or in the bowl of your stand mixer) cream the shortening and sugar. Add the pumpkin and vanilla and mix to combine.
3. In another bowl, stir together the flour, salt, baking soda, baking powder and cinnamon.
4. Add dry ingredients into the cream mixture and mix to combine. Stir in the chocolate chips.
5. Drop tablespoon sized balls of dough onto your prepared cookie sheets, spacing them about 2 inches apart. I always use a cookie scoop for this step.
6. Bake for 10-11 minutes. Remove pans from oven. Let the cookies cool on the cookie sheet for a few minutes before transferring to a cooling rack. Allow cookies to cool completely before frosting.
7. For the frosting: Combine cream cheese, butter, powdered sugar, vanilla and salt in a medium-size bowl. Using a mixer, beat until creamy. Frost cooled cookies. Enjoy!
Notes: These cookies are best if stored in the fridge. I prefer to eat them cold.
Recipe source: danamadeit.com.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!