Iced Chocolate Pumpkin Spice Cookies
If you’ve never had chocolate and pumpkin together you’re missing out! It’s really a delicious combination in these iced chocolate pumpkin spice cookies. Add the vanilla glaze and this cookie is a true winner!
The first time I had the pumpkin chocolate combination was in this favorite quick bread recipe for chocolate chip pumpkin bread. Then I tried with glazed pumpkin chocolate chip scones and chocolate truffle pumpkin pound cake. More success so a cookie was the next step.
You know I love using the best ingredients and for these cookies I started with pumpkin pie spice and vanilla extract from Adams Extracts. I always get excellent results when I use products from Adams. They also make a clear vanilla extract perfect for vanilla buttercream.
This is a cake cookie. The chocolate chips give the texture a bit of a snap and a touch of sweet. The glaze adds another layer of flavor but doesn’t add much sweetness. These cookies didn’t last long around my house. The recipe makes enough to share too.
Iced Chocolate Pumpkin Spice Cookies
Equipment
- OXO Good Grips Small Cookie Scoop
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice I used Adams Extracts and Spices
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks butter softened
- 1 cup granulated sugar
- 1 can 15 ounces 100% Pure Pumpkin
- 2 large eggs
- 1 teaspoon pure vanilla extract I used Adams Extracts and Spices
- 1 12-ounce package Semi-Sweet Chocolate Chips
Vanilla Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/2 teaspoon pure vanilla extract I used Adams Extracts and Spices
Instructions
- Preheat oven to 375 F. Line baking sheets with silicone baking mat or parchment paper.
- Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and granulated sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoonful onto prepared baking sheets.
- Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle with vanilla glaze.
- Make Glaze: combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 tablespoon vanilla extract in a small bowl; mix well.
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Iced Chocolate Pumpkin Spice Cookies
Equipment
- OXO Good Grips Small Cookie Scoop
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice I used Adams Extracts and Spices
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks butter softened
- 1 cup granulated sugar
- 1 can 15 ounces 100% Pure Pumpkin
- 2 large eggs
- 1 teaspoon pure vanilla extract I used Adams Extracts and Spices
- 1 12-ounce package Semi-Sweet Chocolate Chips
Vanilla Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/2 teaspoon pure vanilla extract I used Adams Extracts and Spices
Instructions
- Preheat oven to 375 F. Line baking sheets with silicone baking mat or parchment paper.
- Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and granulated sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoonful onto prepared baking sheets.
- Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle with vanilla glaze.
- Make Glaze: combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 tablespoon vanilla extract in a small bowl; mix well.
My favorite cookie is shortbread. I just can’t get enough of those little bites of goodness!! Although those iced chocolate pumpkin spice cookies look amazing!!
Pumpkin, chocolate, and icing? These are almost too good to be true!!!
My favorite cookies are traditional cutout cookies with icing.