Frosted Pumpkin Chocolate Chip Snickerdoodles

1 Cup Butter, softened
1 1/2 Cup Brown Sugar Packed
1/2 Cup Sugar
2/3 Cup Pumpkin Puree
2 Eggs
2 tsp. vanilla
4 C. Flour
2 tsp. corn starch
2 tsp cinnamon
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups chocolate chips
*4 Tbls sugar + 2 tsp. cinnamon for Rolling

Frosting:

4 Tbls. Cream Cheese

1 tsp. vanilla

2-4 Tbls milk (until desired consistency)

1 1/2 Cups powdered sugar

Mix with hand mixer, place in a ziplock bag, cut corner and drizzle onto cooled cookies

 

In a medium sized bowl, whisk together the softened butter, brown sugar, white sugar, pumpkin, egg and vanilla extract. 
In a large bowl, whisk together the dry ingredients. Fold the dry ingredients into the wet ingredients. 
Fold in chocolate chips. Chill cookie dough batter for 30 minutes.
Preheat the oven to 400°F. Roll the dough into large tablespoon size balls.  Mix together the sugar and cinnamon and roll each cookie dough ball in the cinnamon-sugar mixture.
Arrange the cookies on baking sheets, and slightly press down with a jar.
Bake for 8 minutes. Cookies will look very soft when you take them out.
Let them rest on the cookie sheet for 2-3 minutes, reroll the tops in sugar/cinnamon mixture and transfer to a cooling rack.  Makes 48 Cookies.