PUMPKIN CHOCOLATE CHIP COOKIES
Honestly the texture of pumpkin cookies usually grosses me out a bit. These didn’t however. I will say they are a little lighter on the pumpkin flavor then most pumpkin cookies I’ve tried in the past.
These melted in my mouth and with the brown sugar icing they are heaven. We took these to our Scout’s spaghetti dinner and they were gone quickly.
OTHER PUMPKIN RECIPES:
Yield: 2 dozen
These Pumpkin Chocolate Chip Cookies are so soft, studded with chocolate chips and drizzled with a brown sugar icing. These will be a fall favorite every year.
-
1/2
cup
white sugar -
1
cup
brown sugar -
1
cup
butter, softened -
1
cup
pumpkin -
1
teaspoon
vanilla -
1
egg -
2
cups
flour -
1
teaspoon
baking powder -
1
teaspoon
baking soda -
1
teaspoon
cinnamon -
1
teaspoon
pumpkin pie spice -
1/4
teaspoon
salt -
1
cup
milk chocolate chips
Frosting:
-
3
Tablespoons
butter -
1/3
cup
brown sugar -
1/4
cup
milk -
2
cups
powdered sugar
-
Preheat oven to 350 degrees.
-
Cream together the white sugar, brown sugar, and butter. Add the pumpkin, vanilla, and egg and mix well.
-
In a separate bowl sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Add to the wet mixture.
-
Stir in the milk chocolate chips.
-
The dough we be very wet still. Bake cookies at 350 degrees for 10-12 minutes depending how large your cookies are. I cook all my cookies on parchment paper. Allow to cool then frost.
-
For the frosting: In a saucepan, heat butter and brown sugar over medium to med-high heat until bubbling and thick. Make sure you cook it long enough to dissolve the sugar. Cool 10 minutes. Stir in the milk. Add powdered sugar and beat until smooth. Drizzle over cooled cookies.
