Chocolate Frosted Pumpkin Cookies

Randomly decided to try combining the two-chocolate and pumpkin.  A fine idea, indeed.

 And a disgruntled little boy who had to wait until after lunch.

Pumpkin Cookies (Originally from my friend Staci at lifeatcobblehillfarm.com posted these Pumpkin Cookies with Cream cheese frosting.)


Pumpkin  Cookies
Cookies (from here):

1 c. butter, softened     

½ c. packed brown sugar

½ c. sugar                               

1 c. canned pumpkin                

1 egg                                       

1 t. vanilla                                

2 c. flour

1 t. baking soda

1 t. baking powder

1 t. cinnamon

1/2 tsp. nutmeg

½ t. salt

Preheat oven to 350 degrees.

In a large mixing bowl with an electric mixer or in the bowl of a stand mixer, cream together the butter and sugars on low until combined then on medium-high for about 2 minutes.  Add the pumpkin, egg, and vanilla.  Mix well.  Add flour, baking soda, baking powder, cinnamon, nutmeg and salt.  Mix just until combined. 

Drop onto cookie sheet by Tablespoonful.  Bake 10-12 minutes, or until centers look set.  Remove to a cooling rack.  Cool completely.

Frosting

For the frosting: baker's chocolate frosting, right on the back of unsweetened chocolate boxes.

2oz. BAKER'S Unsweetened Chocolate

 

.5 lb.  powdered sugar

1/4 cup  butter or margarine, softened

1 tsp.  vanilla

splash milk

 

Make It

MICROWAVE chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Cool 5 min.
ADD sugar, butter and vanilla. Gradually add milk, beating constantly with mixer on low speed until blended.

 Cool before you frost and enjoy!