These cookies with their mild pumpkin flavor and hint of cinnamon came out just perfect. And if you over look the fact that we didn't include the Brown Sugar Glaze (but honestly they didn't need it and my little one would NOT of ate it if I had added the glaze). So, with or without the glaze these cookies were perfect. My husband even ate them (and he HATES pumpkin)!
Since it's still a week before Halloween and ALL of these cookies have disappeared, I think there will be another batch made very soon! We hope you try them too!
Chocolatey Pumpkin Cookies
1 cup sugar
1 cup shortening
1 cup canned pumpkin
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup semi-sweet chocolate chips
Beat sugar and shortening at medium speed with an electric mixer until creamy. Add pumpkin, egg and vanilla, beating until well 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 the tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees for 15 to 20 minutes, or until bottoms are golden. Remove to wire racks to cool. Drizzle cookies with Brown Sugar Glaze (if you desire).
Makes approx 2 dozen.
Brown Sugar Glaze
1/2 cup brown sugar, packed
3 tbsp butter
3 tbsp milk
1-1/2 cup powdered sugar
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 mixer until mixture is smooth.
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Wow, that brown sugar glaze would be just the thing to make those pumpkin cookies pop with flavor. Sounds delicious.
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