Pumpkin Spiced Chocolate Chip Cookies
Rated 5.0 stars by 1 users
Servings
24 cookies
Prep Time
10 minutes
Cook Time
15 minutes
Our founder, Heather with Farm Girl Gourmet, makes this recipe for Pumpkin Chocolate Chip Cookies every fall and they are quickly gobbled up! But, no need for the leaves to be changing color. This recipe is good all year round. You need this recipe in your recipe box filed under pumpkin and delicious. Topped with a delicious sugar frosting and dusted with our Spiceology Pumpkin Spice Blend.
Author: Spiceology
Ingredients
-
½ cup unsalted butter, room temperature
-
1 ½ cup white granulated sugar
- 1 large egg
-
2 ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
-
1 teaspoon nutmeg
-
1 teaspoon cinnamon
-
½ teaspoon salt
- 1 - 15oz can pumpkin puree
- 1 teaspoon vanilla
- 1 cup chocolate chips
-
½ cup nuts (optional)
-
Spiceology Pumpkin Spice, for sprinkling
- 5 tablespoons butter, melted
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 to 4 tablespoons milk
Icing
Directions
For the cookies:
Preheat oven to 375°F.
- Beat butter and sugar with a mixer. Add egg and mix well.
- Whisk together flour, baking powder, baking soda, nutmeg, cinnamon and salt in a medium bowl.
- Alternate spiced flour and pumpkin puree, blending well after each addition.
- Fold in chocolate chips and vanilla.
Drop cookies onto cookie sheet and bake at 375°F for 14-16 minutes.
- Place on a rack to cool.
Once cooled, frost with icing (see below) and top with dash of Spiceology Pumpkin Spice blend.
For the icing:
- In a small bowl add the melted butter, powdered sugar, vanilla and 2 tablespoons of milk. Stir well to combine. Add more milk if desired to create a semi-stiff icing.
Ice the cooled cookies and sprinkle with Spiceology Pumpkin Spice blend.
