Pumpkin Chocolate Chip Cookies
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 1 cup granulated sugar
- 1 can (15 oz.) pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
For the Spiced Glaze:
- 1 cup powdered sugar
- 1 tablespoons milk
- ½ teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
- Adjust the oven racks to the middle position and heat the oven to 375 degrees F. Line two baking sheets with parchment paper; set aside.
- In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Fold in chocolate chips with a rubber spatula.
- Roll a heaping tablespoon of dough and place onto prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
- Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 15 to 17 minutes. Cool the cookies on the baking sheets about 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
- To make the spiced glaze, in a small bowl combine all the ingredients for the glaze and mix until smooth. Drizzle over each cookie and allow the icing to dry before serving.
Yields: 5 dozen
Printed From: www.sweetpeaskitchen.com