Ingredients
Scale
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cup white granulated sugar
- 1 large egg
- 2 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 – 15oz can pumpkin puree
- 1 teaspoon vanilla
- 1 cup chocolate chips
- 1/2 cup nuts (optional)
Icing
- 5 tablespoons butter, melted
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 to 4 tablespoons milk
- Pumpkin Spice, for sprinkling
Instructions
- 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 Pumpkin Spice.
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 pumpkin spice.