But today, I will share the recipe that I made for the meeting last night. It's called "Frosted Pumpkin Chocolate-Pecan Cookies". I know it's a long name. It's because I added my favorites into the plain pumpkin cookie recipe I had. And it turned out very good! The pecans and the chocolate chips made the cookies very chewy and sweet. The cookies are very soft, not crunchy at all - my husband called it a mini pumpkin cake because of the texture - He also said the frosting made it even better.
Frosted Pumpkin Chocolate-Pecan Cookies
1 1/2 cups packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup canned pumpkin
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup semisweet chocolate chips
2 cups chopped pecans
Spiced frosting (below)
Heat oven to 350 degrees F. Beat brown sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in pumpkin and eggs. Stir in flour, baking powder, salt and cinnamon. Stir in chocolate chips and pecans.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten slightly. Bake 12-15 minutes or until no indentation remains when touched lghtly in center. Remove from cookie sheet to wire rack. Cool completely. Frost with spiced frosting and place a pecan on top of frosting of each cookie.
3 cups powdered sugar
1/4 cup butter or margarine, softened
1/4 teaspoon ground cinnamon
3-4 tablespoons milk
Mix all ingredients until smooth and spreadable.