Pumpkin Chocolate Chip Cookies

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.

Pumpkin Swirl Rolls

These rolls are delicious and much more healthy than most sweet rolls.
Ingredients
DOUGH:
• 4-1/2 to 5 cups all-purpose flour
• 3 cups whole wheat flour
• 2 cups quick-cooking oats
• 2/3 cup packed brown sugar
• 2-1/2 teaspoons pumpkin pie spice
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (120° to 130°)
• 1 cup canned pumpkin
• 1/3 cup unsweetened applesauce
• 1/3 cup canola oil
• 2 eggs, lightly beaten
• 1/2 cup raisins (optional)
FILLING:
• 1/4 cup butter, softened
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon

Directions:
In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each half into 18 rolls. Place seam side down on two greased cookie sheets.
Cover and let rise until doubled, about 45 minutes. Bake at 350° for 25-35 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Yield: 36 rolls

I glazed mine, after placing them on the cooling racks, with a medium thin glaze made from powdered sugar and milk with a small amount of orange extract. I like to glaze them while they are still warm so the glaze melts into the swirled areas.