Mama’s primary accomplishment on this cloudy drizzly day:
These are for Madeline’s class party on Friday. Amazing things get done when mommy has the day off! Between the pumpkin puree and the reduced amount of sugar (compared to regular chocolate chip cookies), these treats qualify for nutritious snacks in my book.
The recipe is from Very Best Baking:
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 or margarine
- 1 cup granulated sugar
- 15 oz. pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 12 oz. (2 cups) semi-sweet chocolate chips
- 1 cup chopped walnuts
- vanilla glaze:
- 1 cup powdered sugar
- 1 to 1 1/2 tbsp milk
- 1/2 tsp vanilla extract
- PREHEAT oven to 375° F. Grease baking sheets.
- COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and 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 tablespoon onto prepared baking sheets.
- BAKE for 15 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- FOR VANILLA GLAZE: COMBINE powdered sugar, milk and vanilla extract in small bowl; mix well. Drizzle or spread glaze on cookies.