Frosted Pumpkin Nut-Chip Cookies

Diane Kay Kafka

By
@DuchessDi

I always substitute and alter recipes to fit my needs. With this one, I subbed Gluten-Free Flour since I have so many food allergies.


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Rating:
★★★★★ 1 vote
Serves:
30
Prep:
25 Min
Cook:
15 Min

Ingredients

1 c
crisco
2 c
brown sugar
1 can(s)
pumpkin, canned (15 oz.)
4 c
gluten free flour
2 tsp
baking soda
2 tsp
baking powder
2 tsp
nutmeg
1/8 tsp
sea salt
1 c
chopped walnuts
3/4 c
vanilla or white chocolate chips

CARAMEL FROSTING:

1/2 c
butter, cubed
1 1/2 c
packed brown sugar
1/4 c
soymilk
1 tsp
maple extract
1/2 tsp
vanilla extract
2 1/2 c
confectioners' sugar

Step-By-Step

1In large bowl, cream Crisco and brown sugar until light and fluffy.Beat in Pumpkin. Combine the flour, baking soda, powder and spices. Gradually add pumpkin mixture and mix well. Stir in walnuts and chocolate chips.

2Drop by rounded teaspoonfuls 2" apart onto ungreased baking sheets.

3Bake at 375* for 13-15 minutes or until firm.

4*variation from Tasteofhome.com

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