Iced Pumpkin Chocolate Chip Cookies

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!

pumpkin chocoloate chip cookies

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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