Pumpkin and chocolate, the perfect fall treat! With or without the frosting, they are delicious. A huge thank you to my college roommate Heather for sharing this recipe over 25 years ago! I've been making them every fall since then:). The secret is really GOOD HOMEMADE Vanilla. You do it your way, from the very beginning, starting with the VANILLA!
Ingredients:
- 1 cup of shortening
- 1 cup of pumpkin puree
- 1 tsp of vanilla... or more:)
- 1 egg
- 2 cups flour
- 1 cup sugar
- 1 tbsp of baking powder
- 1 tsp baking soda
- 1 tsp of cinnamon
- ½ tsp of salt
Instructions:
- Mix dry ingredients together in a bowl.
- In a separate bowl, mix the moist ingredients.
- Fold dry and moist ingredients together.
- Add 1 bag of semi-sweet chocolate chips (or dark chocolate for dairy sensitivities).
- Place spoonfuls of the dough on to a baking sheet, decently spaced apart.
- Bake at 350 for 8-10 minutes.
Frosting:
-3 tbsp of butter
-½ cup brown sugar
-3 tbsp milk (or coconut milk for dairy sensitivities)
-Powder sugar for the desired thickness
-1 tsp of pure HOMEMADE vanilla. Or the Winter Spiced Vanilla extract
Instructions:
- Melt the butter, sugar, and milk, then bring to a boil and stir continuously for 1 minute to prevent burning.
- Remove from heat add vanilla.
- Add sugar slowly while whisking it into the frosting until you get the consistency to squiggle it over the cookies
- Immediately drizzle over warm cookies (frosting will dry and thicken quickly)
OR
My NEW FAVORITE...
Make a glazed frosting with powdered sugar, canned milk, and experiment with your different vanilla extracts. Crimson Spice? Winter Spice? Pecan Vanilla? What a game changer!
-2 cups Powdered Sugar
-2-3 tbsp of canned milk; regular milk works too
-1 tsp of Crimson Spice Vanilla Extract
Happy extracting & baking!!
Comments
These are the best cookies ever.. Pumpkin n Chocolate go well together, especially with some Cinnamon/Vanilla Extract, Vanilla Paste made with Peanut Butter Whiskey n Vanilla Salt… thank you for this recipe. 💜
Why the choice to use all shortening? Just curious. A lot of my old recipes call for shortening and/or margarine which was common in the 60s-70s. I usually use half butter.. what is the texture of these cookies?? I had a hard time finding the chocolate chips because they aren’t listed as an ingredient. I was a bit confused until I read further. Thanks for all the great recipes!!