Just thinking about pumpkin makes me drool. Even though I'm not much into sweets I love the smell of pumpkin (baked that is). So when I stumbled into this recipe the other day I knew I had to make it. With the kids being off for Veterans Day (Thanks to all the Veterans and everyone that served our Country) I figured we would do something fun, and they love pumpkin as well.
So, a lot of my friends wants to know the recipe and I'm sharing it with you. I know a few people that are allergic to EGGS and CHOCOLATE, so this recipe would be perfect for you guys. It doesn't have EGGS and the CHOCOLATE can be substituted with the WHITE CHOCOLATE.
½ cup shortening (CRISCO, I'm sure if you use the BUTTER Flavored Crisco it would be fine)
1 cup sugar
1 cup pumpkin puree (Libby's 100% pumpkin)
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 (or white chocolate chips)
1. Preheat oven to 350. Grease *** cookie sheets.
2. In medium bowl, cream the shortening and sugar. Stir in 3. In separate bowl, stir together the flour, salt, baking soda, 4. Then stir in the chocolate chips.
5. Drop dough onto cookie sheets.
6. Bake for 10 minutes in preheated oven.
7. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.
*** I don't like greasing my cookie sheets. I use a parchment paper and re-use them until they turn brown. Most of the time I get to use the parchment paper until I'm done with one whole batch. It's a lifesaver and it prevents your cookies from burning on the bottom. It's a cheap investment and you will be happy that you did. INSTEAD OF THE *EXTRA* GREASE.
CREAM CHEESE ICING
1 8oz. package cream cheese
½ cup butter
1 lb. powdered sugar
1 tsp. vanilla
dash of salt
Mix it all together.... and FROST.
I opted out the Cream Cheese. The cookies are pretty good the way they are.