Menu Monday: Pumpkin Chocolate Chip Cookies

The weekend before last we went to visit my Pepe (you'll read more about this trip on Fun Fact Thursday). I, by rule, never go to my Pepe's empty-handed. No, he doesn't ever expect anything but, I like to bring him things to eat so he doesn't have to cook. This visit, channeling the spirit of fall, I made pumpkin chocolate chip cookies. Below, find the recipe and enjoy- they are beyond delicious!

Pumpkin Chocolate Chip Cookies (From: The Amish Cook at Home)

COOKIES

• 1C vegetable shortening
• 2C sugar
• 4C all-purpose flour
• 2t baking soda
• 2t baking powder
• 2t ground cinnamon
• 1/2t salt
• 2C homemade pumpkin puree or 1 (15 oz.) can pumpkin puree
• 1C chocolate chips (bittersweet)

ICING

• 1/2C milk
• 2T butter
• 1/2C packed brown sugar
• 3/4t vanilla extract
• 1/2C powdered sugar

Preheat oven to 350 and grease 2 baking sheets.

Combine shortening and sugar in a large bowl and stir until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt in a medium bowl, stir with a whisk to blend. Stir dry ingredients into wet ingredients then stir in the pumpkin until smooth. Add chocolate chips and drop by teaspoonful 2 inches apart on prepared pans. Bake until cookies become firm and edges begin to brown (about 8-10 minutes.) Remove from oven and let cool on the pans for 5 minutes. Transfer to wire racks to cool completely.

To make the icing: Combine milk, butter, brown sugar, and vanilla in a small saucepan. Stir over a low heat until the sugar is dissolved and the butter is melted. Remove from the heat and let cool completely. Stir in powdered sugar. Spread icing on cooled cookies and let stand until the icing sets.

The recipe yields about 24 large cookies but I like smaller cookies. I doubled the batch and gave some to my elderly neighbors, my mother and Dan, Pepe, my in-laws and even had enough for us to enjoy. They are very yummy!