This is a very special cookie recipe that I got from a friend a couple of years ago. The original recipe called for shortening and only canned pumpkin. Although I am including that recipe for those wanting the original, less healthier and albeit guaranteed delicious version, I have substituted virgin raw coconut oil for the shortening and added sweet potato in place of some of the pumpkin. These cookies freeze very nicely and taste great right out of the freezer*.
1c Butter, Coconut Oil or not healthy Shortening
2c canned pumpkin (or substitute some for sweet potato)
2 tbs Vanilla
2 tsp Baking Soda
2 tbs Nutmeg
2 tbs Cinnamon
Mix dry ingredients in large bowl. Beat sugar, oil, pumpkin/sweet potato, eggs and vanilla in large bowl with an electric mixer on low speed until smooth; gradually add dry ingredients (dough will be sticky). Form into small balls (I like to use a fruit ball scoop) and place on a cookie sheet (I like to line cookie sheet with parchment paper). Bake in 350 degree preheated oven for 15 minutes. Remove from oven and let cool on a rack. Once completely cooled, frost with Cream Cheese recipe below or your favorite store bought variety.
Cream Cheese Frosting
1 8oz pkg Cream Cheese, softened
1/4c unsalted Butter (softened)
2 to 3 tsp of unsweetened vanilla flavored coconut or almond milk (regular milk can also be used)
1 tsp Vanilla
4c Powdered Sugar
1 to 2 tsp of Lemon Juice
Beat cream cheese, butter, milk and vanilla in mixer until smooth and creamy. Gradually beat in powder sugar, 1 cup at a time on low speed until smooth and spreadable. Frost cookies and refrigerate.
*To freeze. Place cookies single file in a Tupperware or similar bowl. Freeze 15 minutes or until frosting is firm. Place another row of cookies onto of the previous row and freeze until second row cookie frosting is firm. Continue process until container is full.