Pumpkin Chocolate Chip Cookies

• FOR THE COOKIES:
• 1/2 cups Shortening
• 1 cup Sugar
• 1 cup Canned Pumpkin Puree
• 1 teaspoon Vanilla
• 2 cups Flour
• 1/4 teaspoons Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 1-1/2 cup Chocolate Chips
• FOR THE FROSTING:
• 4 ounces, weight Cream Cheese
• 1/4 cups Butter
• 1/2 pounds Powdered Sugar
• 1/2 teaspoons Vanilla
• 1/8 teaspoons Salt

1. 1. Preheat oven to 350 F. Grease your cookie sheets or line with parchment paper.
2. 2. In a medium-sized bowl (or in the bowl of your stand mixer) cream the shortening and sugar. Add the pumpkin and vanilla and mix to combine.
3. 3. In another bowl, stir together the flour, salt, baking soda, baking powder and cinnamon.
4. 4. Add dry ingredients into the cream mixture and mix to combine. Stir in the chocolate chips.
5. 5. Drop tablespoon sized balls of dough onto your prepared cookie sheets, spacing them about 2 inches apart. I always use a cookie scoop for this step.
6. 6. Bake for 10-11 minutes. Remove pans from oven. Let the cookies cool on the cookie sheet for a few minutes before transferring to a cooling rack. Allow cookies to cool completely before frosting.
7. 7. For the frosting: Combine cream cheese, butter, powdered sugar, vanilla and salt in a medium-size bowl. Using a mixer, beat until creamy. Frost cooled cookies. Enjoy!
8. Notes: These cookies are best if stored in the fridge. I prefer to eat them cold.
9. Recipe source: danamadeit.com.

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Taken from tastykitchen.com/recipes/desserts/pumpkin-chocolate-chip-cookies-14/ (may not work)