Cream cheese frosting on a cookie! Have you ever heard of such a thing?
Who can resist anything with cream cheese frosting on it?
I know I can’t.
Since I was out of town leading up to Thanksgiving, I didn’t do any of my normal baking before for my family and friends. However, these cookies are too delicious to not make once a fall/winter. My roommate and I are throwing a Thanksgiving potluck this Sunday, so it was only appropriate to make these for our guests.
I think these are still very much holiday appropriate, so make them and your house will smell delicious. Just like a fresh bakes pumpkin pie. I know you are already pumpkin pied out until next year after Thanksgiving, but the smell never gets old.
I hope that smell will still be around tomorrow when my friends show up. It will set the mood perfectly!
yields 5 ½ dozen cookies
- 1 cup shortening
- 2 cups sugar
- 1 egg
- 1 can pumpkin
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup walnuts (optional)
- 1 cup raisins (optional)
- 1 ½ teaspoons cinnamon
- 2 teaspoons vanilla
- 2 teaspoons soda
- 4 cups flour
- In a large mixing bowl, with an electric mixer beat together shortening, sugar, pumpkin, vanilla and egg.
- Mix in flour, cinnamon, salt, soda and baking powder.
- Mix in raisins and walnuts. (optional- I normally bake 1/2 the batter without raisins, and then mix in 1/2 cup raisins into the second 1/2 of the batter)
- Drop spoonfuls of batter onto cookie sheet 2 inches apart.
- Bake at 350 degrees for 18-20 minutes. Cookies are done when they spring back to touch.