I get it – fall sometimes leads to pumpkin overkill. But until we can’t stand the thought of another pumpkin muffin, pumpkin pie, or pumpkin spice latte — nothing beats the falliness of this staple ingredient. This recipe was passed down to me last year when my friend was craving her mom’s cookies. Not only are they fluffy with that traditional autumn spice, the icing brings them to a whole new level. Mmmmm.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 36 cookies
Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
½ butter (1 stick), softened
1 ½ cups sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
1 cup chocolate chips
Directions:
- Preheat oven to 350°F. Lightly grease two baking sheets.
- In a medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt.
- In a large bowl, cream together butter and sugar until fluffy, about 1 minute.
Photo by Sarah Comerford
- Add pumpkin puree, egg and vanilla. Mix until smooth, about 1 minute.
Photo by Sarah Comerford
- Gradually add in flour mixture, mixing on low speed, for about 2 minutes.
Photo by Sarah Comerford
- Add chocolate chips (I usually add in more than 1 cup…oops.)
Photo by Sarah Comerford
- Scoop dough by the tablespoon onto greased baking sheets.
Photo by Sarah Comerford
- Bake 16-18 minutes, or until cookie edges are firm.
Photo by Sarah Comerford
- Cool on baking sheets for 2 minutes. Move to wire rack to cool completely.
- Once completely cooled, drizzle glaze (recipe below) over cookies.
Photo by Sarah Comerford
Icing
Ingredients:
2 cups sifted powdered sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Directions:
- In a medium bowl, combine sifted powdered sugar, milk, butter and vanilla.
- Mix with a whisk until icing is smooth.
Photo by Sarah Comerford
- Once cookies have cooled completely, drizzle glaze over cookies.
Photo by Sarah Comerford