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:).


  • 1 cup of shortening
  • 1 cup of pumpkin
  • 1 tsp of vanilla... or more:)
  • 1tbsp of baking powder
  • 1 tsp of cinnamon
  • 1 cup sugar
  • 1 egg
  • 2 cups flour
  • 1 tsp baking soda
  • ½ tsp of salt



  • Add dry ingredients together
  • Add moist together
  • Fold dry and moist together
  • Add 1 bag of semi-sweet chocolate chip
  • Bake at 350 for 8-10 minutes. 


-3 tbsp of butter

-½ cup brown sugar

-3 tbsp milk

-Add powder sugar for desired thickness

Immediately drizzle over warm cookies (frosting will dry and thicken quickly)



Jill Fulton


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. 💜

— Melinda McAlevy

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!!

— KL Eastburn