These cookies are not low fat or low calorie. They are just decadent and delicious. It's hard to eat just one. Some of my family members call them the good pumpkin cookies. They are a little more work than some of the others, but are definitely worth the time and effort. Be sure to make the frosting, it makes the cookies unique and good.
Cookies:
2 cups shortening
2 cups white sugar
1 29-ounce can pumpkin
2 eggs
2 teaspoons vanilla
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
2 packages chocolate chips
Frosting:
6 Tablespoons butter
1/2 cup milk
1 cups brown sugar, packed
3 cups powdered sugar (It could take a little more.)
1 1/2 teaspoons vanilla
To make cookies, cream shortening and sugar. Mix in pumpkin, eggs and vanilla. In a separate bowl, combine flour, soda, baking powder, salt and cinnamon. Add to the pumpkin mixture. Stir in the chocolate chips. Scoop (1 Tablespoon scoop)onto greased cookie sheet and bake at 350 degrees for 12-16 minutes.
To make frosting: Combine butter, milk and brown sugar in a large saucepan. Boil for 2 minutes. Take off heat, let cool. Be sure NOT to add the powdered sugar until mixture is really cool. (It will probably take at least 1 hour or longer.) When cool, add powdered sugar and vanilla. Add more powdered sugar if it’s too thin. You want it a little thin so it will spread easily over the cookies.
I start the frosting before I make the cookies and let it cool while the cookies are baking.
Frost cooled cookies and serve. Makes about 6 dozen cookies.
Be sure to wait until the Butter mixture is cool before you add the powdered sugar or the sugar will melt and the frosting will never thicken up.