From the kitchen of AnnMarie Barkwell
Cream:
2 c shortening
2 c sugar
Add:
2 eggs
2 tsp vanilla
Add:
15 oz can pumpkin
4 c flour
2 tsp b. powder
2 tsp b. soda
1 tsp salt
2 tsp cinnamon
Too much moisture will make a cookie spread. Canned pumpkin can vary in moisture. If the dough looks too wet, add additional flour, a tablespoon at a time.
Add:
2 c chocolate chips
1 c chopped walnuts, optional
Bake @ 350 , 12-13 min
NOTES:
- Store loosely covered. If they are stored in an airtight seal, they will get soggy.
- Originally we made these with the following frosting, but for the past 20+ years we’ve made them without.
Frosting:
Combine in a small pot:
3 Tbsp butter
4 Tbsp milk
1 c brown sugar
Boil for 1 minute.
Remove from heat & add:
1 c confectioner sugar
If it’s lumpy, whisk it.
The frosting thickens as it cools.
Top with chocolate sprinkles.