I found a definite keeper recipe for pumpkin cookies with cream cheese frosting. They are so good! I found a couple of different recipes on line, and added and tweaked til I came up with this version.
Pumpkin Cookies with Cream Cheese Frosting
Makes 72 cookies
1 c. shortening
3 c. sugar
1 large can pumpkin (30 oz)
1 t. vanilla
5 c. flour
2 t. cinnamon
2 t. nutmeg
2 t. baking soda
1 t. baking powder
1 t. salt
2 (8 oz) pkgs cream cheese, softened
1/2 c. butter, softened
2 c. powdered sugar
1 t. vanilla
mini chocolate chips
Before making the cookies, take the cream cheese and butter, and sit them out in room temperature while you make the cookies. That will get them soft enough to use later on in the frosting.
To make the cookies, cream together shortening, sugar and eggs. Mix in pumpkin. Add vanilla and flour and mix well. Finally, add cinnamon, nutmeg, baking soda, baking powder, and salt and mix until smooth and all mixed in.
Scoop the cookie dough using a 1-3/4 diameter cookie scoop. (Obviously you can make the cookies any size that works for you, but with this size of scoop, the cooking time and the number of cookies is accurate). Place on cookie sheets.
Bake at 350 for 11-1/2 minutes. Let cool while making the cream cheese frosting.
To make the frosting, combine your softened cream cheese and butter in your mixer. Mix in powdered sugar and vanilla til smooth. Spread on cooled cookies. The frosting covers exactly 72 cookies. You don't need tons of frosting on each cookie.
To give it the finishing touch, and just the right amount of chocolate, sprinkle mini chocolate chips over the tops of the cookies.
Store cookies in refrigerator.