I love Fall. The crisp chill in the air. The smell of wood-burning fire in the air. The beautiful colors. And, of course, the food. Oh, the food! Pumpkin lattes, pumpkin cookies, pumpkin scones, pumpkin ice cream. (Do you see a theme?) Pumpkin, pumpkin, pumpkin!
I’ve been craving some serious pumpkin treats lately, so I thought I’d share a recipe of one of our Fall favorites. These never last long in our house and they’re a favorite at holiday gatherings as well!
Iced Pumpkin Chocolate Chip 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
1 cup sugar
1 can (15 oz) pumpkin puree
2 large eggs*
1 teaspoon vanilla extract
2 cups semi-sweet morsels
1 cup chopped walnuts (optional)*
Vanilla glaze (see below)
Preheat oven to 375 degrees.
Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixing bowl until creamy. Beat in pumpkin, eggs, and vanilla. Gradually stir in flour mixture, semi-sweet morsels, and nuts. Drop by spoonful onto a prepared baking sheet
Bake for 15-20 minutes or until edges are lightly browned. Cool on a baking sheet for 2 minutes then remove to a wire rack. Allow to cool completely. Drizzle or spread with vanilla glaze.
Vanilla Glaze Combing 1 cup powdered sugar, 1-1 1/2 tablespoons milk, and 1/2 teaspoon vanilla in a small bowl; mix well.
*For those with egg allergy: Use Energ-G Egg Replacer or 1 Tbsp
ground flax seed mixed with 3 Tbsp water.
Mmmm….doesn’t it sound delicious? Maybe I’ll whip up a batch this weekend. Better yet, if you’d like to give the recipe a try, feel free to drop off a few samples. I’d be more than happy to oblige. 😉
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