frosted pumpkin nut-chip cookies
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.
prep time
25 Min
cook time
15 Min
method
---
yield
30 serving(s)
Ingredients
- 1 cup crisco
- 2 cups brown sugar
- 1 can pumpkin, canned (15 oz.)
- 4 cups gluten free flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons nutmeg
- 1/8 teaspoon sea salt
- 1 cup chopped walnuts
- 3/4 cup vanilla or white chocolate chips
- CARAMEL FROSTING:
- 1/2 cup butter, cubed
- 1 1/2 cups packed brown sugar
- 1/4 cup soymilk
- 1 teaspoon maple extract
- 1/2 teaspoon vanilla extract
- 2 1/2 cups confectioners' sugar
How To Make frosted pumpkin nut-chip cookies
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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.
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Step 2Drop by rounded teaspoonfuls 2" apart onto ungreased baking sheets.
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Step 3Bake at 375* for 13-15 minutes or until firm.
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Step 4*variation from Tasteofhome.com
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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