Iced Chocolate Pumpkin Spice Cookies
A delicious cake like cookie that's not too sweet.
Servings: 4 dozen
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.
