Cinnamon Applesauce Pancakes

Apparently it was National PANCAKE Day on Tuesday this week, so I thought I would add ANOTHER pancake recipe to the mix! These CAKES are so easy and crazy good. That's a recipe combination I always LOVE! (OK, so I see that most of my pancake photos appear to be very similar! Sorry about that—I will try to be more creative in the future.)

Cinnamon Applesauce Pancakes
2 cups Bisquick
2 eggs
3/4 cup applesauce
1/3 to 1/2 cup milk
1 teaspoon cinnamon

Combine all the ingredients in a bowl. Preheat a pan and cook the batter like any other pancake batter. Serve with butter and maple syrup on top. Makes about 8 pancakes or so.

TIP: If you like more "thin" pancakes, add more milk gradually to your batter until the desired texture is reached. (I'm a sucker for THICK pancakes!) Also, a nice caramel syrup like they have at Kneader's would be delish on these pancakes though they don't really need it.

Brown Sugar Banana Bread Pancakes

Thanks Pinterest! Is everyone else as obsessed with Pinterest.com as I am? I LOVE all the new recipes I'm finding there! I found this recipe through the AMAZING site and just made a few changes to it for my FAMILY. Hope you like it as much as we did! (Original recipe found on How Sweet It Is blog.) 

Brown Sugar Banana Bread Pancakes

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup brown sugar

1 heaping teaspoon cinnamon

1/4 teaspoon nutmeg

2/3 cup milk

1 tablespoon vanilla

3 large ripe bananas, mashed

2 tablespoons butter, melted

Vanilla Glaze (optional)

1/2 cup store-bought maple syrup

3/4 cup powdered sugar

1 teaspoon vanilla

Combine all the ingredients in a large bowl and stir until somewhat smooth. Spoon about 1/4 to 1/3 cup measures of batter on a hot griddle and cook like normal pancakes. Serve hot with syrup or the glaze listed above! Makes about 10 or so pancakes.

To make glaze, combine all ingredients and stir until smooth.

TIP: To make this extra luxurious, try adding some semisweet chocolate chips to the batter. Also, good with cinnamon syrup or other vanilla-flavored syrups.

"Slutty" Brownies

OK, so I've been obsessed with Pinterest and have found SO MANY recipes and fun things I want to try. Well, this recipe seemed SUPER interesting and had to be DELICIOUS, so I just couldn't resist trying it. It's from the blog What's Gaby Cooking. I adjusted the recipe and used a boxed brownie mix instead to make it a little more SIMPLE, but I'm sure hers is just as good!

"Slutty" Brownies
1 box brownie mix for an 8 x 8 or 9 x 9-inch pan
1 cup butter, room temp
1/2 cup brown sugar
1 1/2 cups white sugar
2 eggs
2 1/2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon salt
1 tesapoon baking soda
1 teaspoon baking powder
2 cups semisweet chocolate chips
1 package Oreos

Preheat oven to 350 degrees.

Prepare the brownie batter according to package directions and set aside.

In a stand mixer, cream together the butter and sugars. Add the eggs and vanilla and mix until combined. Add the flour, salt, baking soda, and baking powder and mix until incorporated. Add the chocolate chips.

Line a 9 x 13-inch pan with foil and spray with nonstick spray. Press about 2/3 to 3/4 of the cookie dough evenly in the bottom of the pan. (Save the rest to make cookies another day!) Place Oreos over cookie dough to cover. Spread brownie batter evenly over top and then place in oven. Bake for 30 to 35 minutes and then test with a toothpick in the center. If it comes out clean, the brownies are done. If it comes out with wet and glossy brownie batter, cook it 5 minutes longer and test again.

NOTE: It took me around an hour to have it bake completely through, however when I went to use my oven the next day, it wouldn't heat properly, so I'm not sure if it was "going out" while baking the brownies. I just kept baking in 5-minute intervals until they were done. Just be careful because you don't want to burn these bad boys!

TIP: Serve with ice cream to mellow them out, or top the ice cream with hot fudge to make them even more delicious!

Martha's Chocolate "Surprise" Cookies

How about these soft CHOCOLATY cookies to wow your sweetie? Thank you MARTHA STEWART for sharing this great recipe! My husband and I can't get enough of these little beauties.

• Martha's Chocolate "Surprise" Cookies
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 12 large marshmallows, cut in half horizontally
• 
  
• Chocolate Frosting
• • 2 cups confectioners' sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • 1/4 cup cocoa powder
  • 1/4 cup milk
  • 1/4 teaspoon pure vanilla extract
  • 
    
  • Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. 
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
  • Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
  • Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
  • Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Berry Surprise Cupcakes with Cream Cheese Frosting

To celebrate my mother-in-law's BIRTHDAY, we made these tasty cupcakes. My 2-year-old really wanted purple CUPCAKES, so this is what I came up with! I have to say that they were super YUMMY. Great Valentine's Day treat? YES!

Berry Surprise Cupcakes with Cream Cheese Frosting
1 white cake mix, batter mixed according to directions
1 small box instant white chocolate pudding mix
1 container Yoplait blackberry yogurt
1 bag Raspberry Hershey's Hugs

Cream Cheese Frosting
8 ounces cream cheese, softened
1/4 cup butter, softened

6 to 10 blackberries, fresh or frozen, mashed

2 cups powdered sugar

Into to the already prepared cake batter, mix in the dry pudding mix and yogurt until combined. (Batter is slightly thick!) In a muffin pan lined with paper liners, drop a cookie scooper full of batter in the bottom of each liner. Unwrap and place a Hershey Hug in the center of each. Top with another scoop of batter and then bake according to directions. Let cool completely.

In a bowl, beat the cream cheese and butter until smooth. Add the mashed berries and beat until combine. Gradually add the powdered sugar and blend until combined. I added a touch of purple food coloring to get just the right color of purple, but it's really pretty without!

Makes about 24 cupcakes

TIP: Pipe the frosting onto the cupcakes for a more "cute" look. Top with sprinkles or even some white chocolate chips. If frosting is not stiff enough to pipe, mix in more powdered sugar until desired consistency is reached. If frosting is too stiff, add a touch of milk to loosen it up.

Blackberry Cheesecake Bread

Sometimes I just want some really YUMMY sweet bread. This recipe totally fills that CRAVING! It's super simple and has just the right amount of TREAT factor to it—especially if you add the white chocolate chips as mentioned in the tip! Maybe you could whip this up for your SPECIAL someone in a couple of weeks . . .

Blackberry Cheesecake Bread
1 yellow or white cake mix
1 small box instant cheesecake pudding mix
3/4 cup water
3 eggs
1/2 cup applesauce
Dash of cinnamon, optional
3/4 to 1 cup slightly smashed blackberries (fresh or frozen)

Preheat the oven to 350 degrees.

Mix together the dry cake mix, dry pudding mix, water, eggs, applesauce, and cinnamon, if using. Gently fold in the blackberries until swirled throughout the batter. Pour into two loaf pans and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then completely on a wire rack.

TIP: If your blackberries are extra juicy, you may want to drain them! Also, another great addition to this  recipe would be some white chocolate chips. Yum!

Twix Caramel Brownies

Mmmmmmm! I've been DIETING, ya know, trying to get back in shape after carrying TWINS around all last year. Well, these BROWNIES have been calling my name and I just needed to have one. I found the recipe on Two Peas and Their Pod—a great recipe blog!

Twix Caramel Brownies
1 cup (2 sticks) butter
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chopped Twix candy bars
1/3 cup caramel ice cream topping

Heat oven to 350°F. Grease a 9 x 13 pan with cooking spray. Set aside.

Place butter in medium saucepan on the stove. Heat over medium heat until butter is melted. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; stir until well blended. Add flour, baking powder and salt; stir until combined. Stir in Twix candy bar chunks. Pour batter into prepared pan.

Drizzle caramel evenly over the brownies. Using a toothpick, swirl caramel into brownies. Bake for 35-40 minutes or until brownies begin to pull away from sides of pan and a toothpick inserted in the middle comes out clean. Cool brownies completely in pan on a wire rack. Once cool, cut into squares and serve.

Bacon-Wrapped Water Chestnuts

At our house it is PLAY-OFF time! The end of the football season always makes me want YUMMY appetizers. This DELISH recipe with salty crisp bacon and a sweet sauce ALWAYS hits the spot!

Bacon-Wrapped Water Chestnuts

1 pound bacon

2 cans whole water chestnuts
1/3 cup Miracle Whip
1/3 cup brown sugar
1/3 cup chili sauce

Preheat oven to 350 degrees.

In a frying pan, brown the bacon until almost done and then drain on paper towels. (Just make sure you can still bend it!) Cut each strip of bacon in half. Wrap bacon around water chestnuts, secure with a toothpick and place on a wire rack that is on top of a cookie sheet with sides. Bake in the oven for 20 minutes.

While chestnuts are in the oven, mix together the Miracle Whip, sugar, and chili sauce. When chestnuts are done baking, transfer to a baking dish and pour sauce over top. Bake for 10 to 15 minutes more, or until sauce is bubbling around the edges. Serve warm!

TIP: If you don't like Miracle Whip, you can substitute regular mayo instead. Also, if you want to stretch the recipe a little farther, try cutting the bacon slices into thirds instead of halves. There's still plenty of bacon to go around and it doesn't hurt the out come at all!

Easy Winter Fruit Salad

This time of year, the FRUIT starts to get boring, doesn't it? Well, to dress it up a little, I like to make this super EASY salad. My family always enjoys it—it just seems like an extra special TREAT.

Easy Winter Fruit Salad
1 to 2 red apples (I like Gala or Fuji)
1 to 2 Granny Smith apples
2 to 4 clementines
2 bananas
1 container Yoplait blackberry or raspberry yogurt
1/2 to 1 cup Cool Whip, to taste

Chop the apples and place in a large bowl. Peel the clementines and put the segments into the bowl with the apples. Slice the bananas and add to the other fruit. Pour the yogurt over the fruit as well as the Cool Whip and mix all together. Chill until ready to serve.

TIP: The bananas and apples may turn brown if you make the salad in advance. Try tossing with some lemon juice, orange juice, or even pineapple juice before mixing into the salad to prevent browning. Also, another great addition to make the salad go a little farther . . . mini marshmallows and/or chopped nuts!

Easy Ham Fried Rice

This is a great HEALTHY meal by itself, or you can fatten it up a BIT by serving it with some yummy EGG ROLLS or wontons. Either way, it is scrumptious!

Easy Ham Fried Rice

2 eggs

2 cups cooked rice (I like to use leftover so it's not so sticky)
1 cup cubed fully cooked ham
1 cup frozen peas
1 cup thinly sliced cooked carrots
1 green onion, thinly sliced
Lite soy sauce
Worcestershire sauce, optional
Black pepper

Heat a large frying pan with a touch of oil  and then fry the eggs. Chop up eggs in the pan with a spatula and then add the rice, ham, peas, carrots, and onion. Toss all ingredients in the hot pan until heated through, then add several shakes of soy sauce until desired taste is achieved. Do the same with the Worcestershire and pepper. Makes 4 servings.

TIP: You can half a bag of frozen peas and carrots instead of what's listed above. It makes it even easier! Also, I like adding a shot of sweet and sour sauce to the mix for another great flavor.

Coconut Shrimp Curry

We love CURRY at our house! This is a pretty MILD version, so if you're not sure how you feel, this is the RECIPE to try it. It's very EASY and tastes sooooo good! (Sorry for the not-so-great pic!)

Coconut Shrimp Curry
1/2 yellow onion, chopped
1/2 to 3/4 cups thinly sliced baby carrots
2 tablespoons oil
1 1/2 teaspoons curry powder
1 cup water
1 (8-ounce) can tomato sauce
Salt and pepper
3/4 cup toasted coconut
24 to 30 deveined raw shrimp, with tails removed
1/4 to 1/3 cup sour cream
Warm cooked rice

In a large frying pan, saute the onions and carrots in the oil until mostly tender, about 5 minutes or so. Sprinkle the curry powder over top and stir in well. Add the water, tomato sauce, salt and pepper, and coconut, stirring to combine. Let come to a boil and then thicken, about 5 or 6 minutes more. Add the shrimp and cook until pink, about 3 minutes. Stir in the sour cream until well combined and then serve warm over rice. Makes 4 servings.

TIP: As I said, this is a pretty mild version, so if you really love curry, try adding a little more curry powder—maybe 2 teaspoons to start. (The curry flavor does get stronger if you let it sit for a while—any leftovers are great!) Also, if you don't like shrimp, substitute about 1 pound of chicken cut into small cubes. It's fantastic too!

Cilantro-Lime Shrimp Tacos

I love SHRIMP and I love tacos, so when I get the opportunity to put them TOGETHER, I'm in heaven! These little tacos are super HEALTHY and full of FLAVOR—that's not a combo you can always find. Hope you like them!

Cilantro-Lime Shrimp Tacos

1/2 cup sour cream (I used light)

1/2 cup chopped cilantro, plus more for garnish

1/2 teaspoon cumin

2 teaspoons lime zest

2 tablespoons lime juice

20 raw deveined shrimp, shells removed

1 tablespoon Cajun seasoning (or more if needed)

1 tablespoon olive oil

White corn tortillas, warmed

Chopped lettuce

In a bowl, mix together the sour cream, cilantro, cumin, and lime zest and juice; set aside until ready to use (or refrigerate if making in advance of dinner). 

In another bowl, toss the shrimp with the Cajun seasoning to coat. Heat the oil in a frying pan and then cook shrimp until done (about 3 or 4 minutes or when the shrimp has "pinked" all the way through!). Put 4 to 5 shrimp in each tortilla, then top with a heaping scoop of the cilantro-lime sour cream. Top with lettuce and more cilantro, if desired. Eat warm!

TIP: A single tortilla does the job, but if you double up the extra tortilla will hold everything together even more securely. :)  Another great addition is more lime juice! Just squeeze over the shrimp when done, and even more over the taco when it is all put together. Mmmmmm!

Garlic Blue Cheese Burgers

My husband and I have an OBSESSION with anything garlic and blue cheese, so obviously these BURGERS really hit the spot! Is there really anything better than a good JUICY burger to finish out this year's menu? :)

Garlic Blue Cheese Burgers
1 pound hamburger (I typically use 80/20 for burgers)
1 tablespoon Worcestershire sauce
1 to 2 large cloves garlic, minced or pressed
1 to 2 tablespoons A1 Steak Sauce
2 ounces gorgonzola cheese crumbles, plus more
Onion, thinly sliced (but kept in rings)

In a bowl, mix everything but the onion. Divide the meat mixture into 4 equal parts and make into patties. Cook on a grill pan according to desired doneness. While cooking, throw circles of onion rings into pan to brown. Serve onion and more gorgonzola cheese on the burger (on a bun of choice!). Top with favorite burger condiments.

TIP: You can add more or less cheese to these burgers, if you prefer. Also, try using other cheeses for fun—I don't think you can go wrong. For hard cheeses, just shredded or cut into very small cubes. And try serving with some yummy Sweet Potato Fries!

Sweet Pork Salad

MERRY! MERRY!

This yummy salad has become a CHRISTMAS dinner tradition with my extended FAMILY and we look forward to it every year. The BEST thing about this pork is that it's not only great on a SALAD, but it is also AMAZING in burritos, tacos, quesadillas, and even as a baked potato topping. The POSSIBILITIES are endless!

Sweet Pork Salad

1 1/2 pounds boneless country-style pork ribs

1/2 cup sweet barbecue sauce

1/2 cup brown sugar

4 to 6 tortillas, warmed

Grated cheddar cheese

1 (15-ounce) can black or pinto beans, rinsed and drained

Lettuce, torn into bite-size pieces

Cubed avocado, optional

Creamy Tomatillo Dressing

Cilantro to garnish (optional)

Put the pork ribs, barbecue sauce, and brown sugar in a slow cooker for 4 hours on high heat, or 8 hours on low heat. When done, shred with two forks and keep on low or warm heat. Lay tortillas on individual serving plates and sprinkle with the cheese and beans. Top with the pork, lettuce, and avocado, if using. Serve with the super yummy dressing on the side (which is also great for dipping quesadillas).

TIP: For something totally different with the leftovers—try using any leftover meat (warmed) and dressing on a hoagie bun with a little lettuce and cheese (melted on top) the next day. It makes one yummy sandwich!

Oreo Mint Truffles

This is one of the EASIEST and yummiest treats to make for the HOLIDAYS. You've probably seen recipes LIKE this one all over. Try it and take some to your neighbors!

Oreo Mint Truffles
1 package regular Oreos, crushed or blended to fine crumbs
1 8-ounce package cream cheese, softened
1 to 2 packages Andes Mints, unwrapped

In a bowl, mix together the cookie crumbs and cream cheese until well blended. (I use a big spoon at first and then move on with a fork to make sure it really starts sticking together.) Roll the "dough" in your hands to make 1-inch balls; set them on waxed paper on a baking sheet.

In a small pan, melt the Andes Mints over low heat and stir until smooth. Drop a ball or two into the chocolate and roll around with 2 forks until coated. Place back on the waxed paper. When done, place the tray of dipped balls in the fridge to harden. Makes 35 to 40 truffles. 

TIP: I like to fancy up my truffles with some melted green mint chips. Once they've set in the fridge, I melt about 1/2 cup mint chips in the microwave (stirring every 15 to 20 seconds until they are smooth) and then drizzle it over the truffles. It looks so pretty and festive that way!

BONUS TIP: Try other combinations with your favorite snack cookies! I also mixed a package of Nutter Butters with the cream cheese and dipped the balls in milk chocolate. Topped it with a drizzle of melted peanut butter chips and it turned out yummy! Obviously Mint Oreos would be great, but what about some lemon cream cookies mixed with the cream cheese and then dipped in dark chocolate? That could be REALLY good! :)

Zucchini Bread

I just decided to use some of my frozen shredded ZUCCHINI from this last summer because I LOVE this bread so much! It is such a great COMFORT food . . .

Zucchini Bread
3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar
1 tablespoon vanilla
2 cups shredded zucchini
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon baking powder

Combine all ingredients together in a bowl and then pour into 2 loaf pans. Bake at 325 degrees for 60 minutes or until a toothpick inserted in the center comes out clean.

TIP: Add 1/2 cup chopped walnuts or 3/4 cup chocolate chips. Try serving with a little cream cheese spread over individual slices. It's yummy!

Marshmallow Brownies

My sister-in-law, Amanda, made these brownies back when I was HUGE with child (or children). I loved these homemade little BEAUTIES! They are from this great little blog called SIX SISTER'S STUFF. Check it out!

Mom's Famous Marshmallow Brownies
1 cup margarine
2 cups sugar
1/3 cup cocoa
4 eggs
1 1/2 cups flour
1 teaspoon salt
2 teaspoons vanilla
1 bag mini marshmallows

Soften the margarine and blend in the sugar and cocoa. Beat together and add the eggs, one at a time. Stir in the flour, salt, and vanilla. Spread mixture into a large greased cookie sheet (10 x 15 x 1). Bake at 350 degrees for 25 minutes. Remove from oven and top with 1 bag of mini marshmallows. Return to the oven for 3 minutes, or until soft and puffy. Cool and frost with your favorite chocolate frosting.

TIP: I used the chocolate frosting from my School Lunch Peanut Butter Bars. And, another great addition to these brownies would be some chopped walnuts sprinkled in with the marshmallows to make them into Rocky Road Brownies. Yum!

Veggie-Stuffed Meatballs

OK, so I know my PIC isn't that great, but these meatballs look a lot better in real life and are absolutely DELICIOUS! They are the perfect way to get your KIDDOS to eat some veggies, especially on a day like today.

Veggie-Stuffed Meatballs

1 egg 

1/3 cup shredded carrot

2/3 cup shredded potato

1/3 cup shredded zucchini

1/4 cup finely chopped onion

1/2 cup quick-cooking oats

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound ground beef

1 can cream of mushroom soup, condensed

1 can cream of chicken soup, condensed

1 1/4 cups milk

Warm mashed potatoes

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2-inch balls.

In a large skillet, brown meatballs in oil in small batches; drain. Put into a greased 9 x 13-inch baking dish.

In a large bowl, combine the soups and milk; pour over meatballs. Cover and bake at 350 degrees for 35 to 40 minutes or until bubbly. Serve with mashed potatoes.

TIP: If you don't like one of the veggies used in the meatballs, just increase the amount of another veggie you do like! Also, these would be great served over rice as well. 

Layered Enchilada Casserole

Just after I had the twins, a great neighbor brought a CASSEROLE over for us to have for dinner one night. We LOVED it so much, I decided to come up with my own version. YUM!

Layered Enchilada Casserole
1 can cream of chicken soup, condensed
1 cup sour cream
1 can diced green chiles
White corn tortillas

1 bag taco blend or Mexican shredded cheese

1/2 to 1 cup corn

1 green onion, thinly sliced

5 to 6 chicken tenders, boiled and shredded (or more if you want it extra meaty)

In a bowl, combine the condensed soup, sour cream, and green chiles. Spread a spoonful of the mixture in the bottom of an 8-inch square glass pan. Top with the tortillas to cover, overlapping where necessary. (I broke my tortillas in half and placed the flat edges around the outside of pan.)

Sprinkle a layer of cheese over the tortillas, followed by half the corn and some of the green onion. Top with half of the chicken and then cover with half of the sauce mixture. Top with more tortillas and repeat layers (leaving a little of sauce and onion for the top). Do one last layer of tortillas and spread the reserved bit of sauce over top. Sprinkle with more cheese and green onion. Bake, covered, at 350 degrees for 25 minutes or until bubbling around the edges.

TIP: You can leave out the green onion and corn if you don't have it and the recipe will still be delicious. Also, feel free to add other ingredients that would make it your own. Oh, and we topped ours with some fresh chopped cilantro for a bit of color.

Pumpkin Cookies with Chocolate Chip Cream Cheese Frosting

These cookies are the perfect TREAT for fall and winter! For me, PUMPKIN is the ultimate comfort food "flavor" this time of year. I'm OBSESSED and just can't get enough!

Pumpkin Cookies with Chocolate Chip Cream Cheese Frosting
1 stick butter, room temp
1 cup brown sugar, packed
1 1/2 cups pumpkin
1 egg
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 1/2 teaspoons ginger
1 teaspoon allspice
1 teaspoon nutmeg
1/2 teaspoon salt


Frosting
4 ounces cream cheese
4 tablespoons butter
1 teaspoon vanilla
Dash of salt

2 to 3 cups powdered sugar 

1 cup mini semisweet chocolate chips

Preheat oven to 350 degrees.

With a hand mixer, beat together the sugar and butter until combined. Add the pumpkin, egg, and vanilla and beat to combine. Add the dry ingredients and beat until just mixed. Use a tablespoon-sized scoop and drop dough onto a cookie sheet, keeping cookies about 2 inches apart. Bake for 11 to 14 minutes and then cool on a wire rack.

To make the frosting, beat together the cream cheese and butter until smooth. Add the vanilla and salt. Slowly add the powdered sugar until the desired taste and consistency is reached. Fold in the chocolate chips and then frost the cooled cookies with a nice thick layer! Store in the refrigerator until ready to eat.

TIP: You could add the chocolate chips to the cookies instead of the frosting, but having them in the frosting tastes extra good for some reason—and its just different from the same old pumpkin chocolate chip cookies!