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Enjoy this recipe from All Though the Seasons.
Submitted by: Susan Whitney from Fountain Valley, CA
1 c. sugar
1 c. shortening
1 c. canned pumpkin
1 egg
1 t. vanilla extract
2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1 c. semi-sweet chocolate chips
1/2 c. brown sugar, packed
3 T. butter
3 T. milk
1-1/2 c. powdered sugar
Beat sugar and shortening at medium speed with an electric mixer until creamy. Add pumpkin, egg and vanilla, 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 un-greased baking sheets. Bake at 350 degrees for 15 to 20 minutes or until golden and browned on bottom. Remove to wire racks to cool. 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 mixture is smooth. Drizzle cookies with frosting. Makes 2 dozen. | |
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Beat sugar and shortening at medium speed with an electric mixer until creamy. Add pumpkin, egg and vanilla, 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 un-greased baking sheets. Bake at 350 degrees for 15 to 20 minutes or until golden and browned on bottom. Remove to wire racks to cool. 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 mixture is smooth. Drizzle cookies with frosting. Makes 2 dozen. |
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