Halloween wouldn’t be complete without pumpkins. So I thought it would be appropriate to share a tasty pumpkin recipe today. I made it over the weekend and brought it to a party, and everyone said it was pretty tasty. So, there you have it, everyone likes it. These cookies stay soft and don’t flatten out during baking, which I love! And if you’re worried about the possibility that cookies that taste like pumpkin might be weird, don’t be. The taste of pumpkin isn’t overpowering, and what taste there is definitely is more pumpkin pie than pumpkin vegetable.
Pumpkin Spiced and Iced Cookies
2 1/4 cups all-purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 can (15 oz) 100% Pure Pumpkin
2 large eggs
1 tsp vanilla extract
2 cups (12 oz package) semi-sweet chocolate chips
1 cup chopped walnuts (optional, but very good)
1. Preheat oven to 375 degrees. Grease baking sheets.
2. Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in large mixing 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.
3. Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes and then transfer to a wire rack to cool completely. Drizzle or spread with vanilla glaze.
Combine 1 cup powdered sugar with 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in a small bowl and mix well.