With their pumpkin flavor and hint of cinnamon, these cookies are the ideal October treat.
1 cup sugar
1 cup shortening
1 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup semi-sweet chocolate chips
Brown Sugar Glaze:
1/2 cup brown sugar, packed
3 tablespoons butter
3 tablespoons milk
1 1/2 cups powdered sugar
How to Make It
Beat sugar and shortening at medium speed with an electric mixer until creamy. Add pumpkin, egg and vanilla in a small bowl; beating until blended; set aside.
Combine flour, baking soda, salt and cinnamon in a small bowl; gradually add to shortening mixture, beating well. Fold in chocolate chips.
Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 15 to 20 minutes, to cool. Drizzle cookies with Brown Sugar Glaze.
Makes 2 dozen.
Brown sugar glaze:
Combine brown sugar, butter and milk in a small saucepan. Bring mixture to a boil over medium heat; boil 2 minutes. Remove from heat. Add powdered sugar. Beat at medium speed with an electric mixer until mixture is smooth.
I followed the recipe exactly, adding 1 tsp of baking soda also (the ingredients didnt list this). They turned out excellent! This is a yummy and easy recipe. Great for the fall season. YUMMY!! I omit the icing...just not a fan of icing. They were perfect without icing on them.
The list of ingredients does not list baking soda, but the mixing directions include it so I added 1 teaspoon to the dry ingredients.
The cookies came out fine but there's not much of a pumpkin flavor to them. They are sweet enough without the glaze which can put the sweetness over the top especially since you must keep the glaze on the hot side. Otherwise the glaze quickly becomes a frosting.
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