Goodness gracious. It appears I have been so busy enjoying the lovely fall weather that I have neglected my blog a bit. To make it up to you, I have decided to post my all-time favorite cookie recipe. They are delicious. And perfect during the holidays. They are a cake-like pumpkin cookie with chocolate chunks and candied ginger, topped with a scrumptious, creamy cinnamon frosting. I am warning you in advance, these treats are irresistible. And if you are like me and have a hard time saying “no”, be prepared to lose all self control. These morsels WILL get the best of you and your caloric intake!

The inspiration for this cookie recipe evolved from one shared with me by a friend. It was my first meet and greet with a pumpkin cookie.  Lets just say it was love at first bite. My friend kindly shared the recipe. I tweaked it a titch and added a little bit of this and a little bit of that. I hope you enjoy it as much as I do. After all it is the ultimate fall cookie!

Soft Pumpkin Cookies with Chocolate and Candied Ginger
makes about 2 dozen depending on size of cookie

1/2 c. shortening (or room temperature butter)
1 c. white granulated sugar
1/2 c. coconut sugar (or brown sugar)
1 egg
1 3/4 c. canned pumpkin
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp powdered ginger
1 tsp nutmeg
1 tsp cloves
1 c. chocolate chips
1/2 c. candied ginger

Preheat oven to 350. Cream together the shortening and sugar. Add egg, pumpkin and vanilla. Mix until incorporated. Sift together dry ingredients and add in batches to wet ingredients. Wipe edges of bowl and mix just until all ingredients are incorporated. Chop candied ginger and add to dough with chocolate chips. The dough is sticky so I use an ice cream scoop with a lever to scoop out the cookies. Bake for 10 minutes. Watch to prevent over baking cookies.

Cinnamon Frosting

1 stick unsalted butter, room temperature
1/2 c. cream cheese, room temperature
2 c. confectioners sugar
1 tsp vanilla
1 tsp ground cinnamon

Cream butter and cream cheese until smooth. Add confectioners sugar in batches. Add more sugar if not the right consistency. Add vanilla and cinnamon. Mix until smooth and creamy.

Once cookies are cool. Frost and Eat!