Cookies: Pumpkin With Walnuts & Chocolate Chip

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth.
Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
Beat in the egg 1 then mix in the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Slowly beat the flour mixture into the batter in thirds.
Stir in the chips and chopped walnuts.
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.

Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off and cool them on wire racks.

Makes about 24 cookies.
I made 1/2 of the batch of cookies with a cream cheese frosting and garnish with a half walnut.

Cream Cheese Frosting:

12 ounces cream cheese at room temperature
8 ounces butter, softened
8 ounces confectioner’s sugar, sifted
1 teaspoon sea salt
1 teaspoon vanilla
For Orange frosting add food coloring a few drops red and a few yellow to equal Orange. ( optional )
1. To keep it smooth and dense, paddle your cream cheese in the bowl of standing mixer on medium speed until smooth.
2. Place the cream cheese in a separate bowl.
Add the butter to the mixer and mix on medium speed until smooth.
Now add the cream cheese back into the butter, being sure to avoid “whipping” the mixture.
Add the confectioner’s sugar, salt, vanilla and orange coloring. Paddle until smooth.
Enjoy <3