Iced Pumpkin Chocolate Chip Cookie Recipe
This Iced Pumpkin Chocolate Chip Cookie Recipe is my family’s favorite fall recipe! They are soft and have just the right amount of pumpkin pie spice! My kids beg me to make it every year, and we gobble up all the cookies in a day.
The weather here never ceases to amaze me. This time last week, my daughter’s field hockey game was canceled due to excessive heat. Then within a couple of days, it started raining, and we’ve had highs in the 60’s all week! Near 100 to 60 in one week, crazy!!
With the cooler weather has come the inescapable need to bake something!! I seriously tried to resist, but that can of pumpkin puree in the pantry was calling my name.
Whenever the weather cools in the Fall, I always love to make my family’s favorite Pumpkin Chocolate Chip Cookies. It’s funny; I found this recipe by accident; I was craving cookies and needed to use up some canned pumpkin leftover from Thanksgiving. So I flipped through my cookbooks and found this recipe.
I made them on a “whim,” and my kids SCARFED them down in a day! I was a bit shocked. They usually don’t like this type of cookie.
Here’s the recipe- beware, if you want extra cookies to share, you’ll have to hide them from your kids!
About the Recipe
This recipe uses canned pumpkin puree to give the cookies a vibrant pumpkin flavor. I use semi-sweet chocolate chips because I LOVE dark chocolate, but you could substitute milk chocolate chips if you prefer.
The thing I love most about these cookies is that they are light and fluffy. Because of this make sure that you use a silicone baking mat when you’re baking them. They are soft, and you don’t want to distort the shape when you pull them off the mat. I’ve tried baking sheets parchment paper before, but I always go back to the baking mat instead.
Helpful Tips
- Make sure that your cookies are completely cooled before you ice them. Otherwise, the icing will just absorb into the cookies.
- When you make your icing, make sure that you have the right ratio of milk to powdered sugar. If it is too runny it will just fall off the cookies and your glaze will not be opaque and shiny.
- Store them in an airtight contaiter, but do not stack them. They will stick to each other.
Pumpkin Spiced and Iced Cookies
Ingredients
- 2 1/4 C flour
- 1 1/2 t pumpkin pie spice
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 C butter softened
- 1 C sugar
- 1 can 15 oz 100% pumpkin
- 2 large eggs
- 1 t vanilla extract
- 2 C semi sweet chocolate chips
- 1 c Powdered Sugar
- 1 t Vanilla
- 1 1/2 t Milk
Instructions
- Preheat oven to 375
- Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat butter and sugar in a mixer until creamy. Beat in pumpkin, eggs, and vanilla. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoons onto a baking sheet.
Bake 15 minutes- until edges are lightly browned.
Let cool on cooling rack.
After cool spread with icing: 1 c powdered sugar 1 t vanilla 1 1/2 t milk
Enjoy!
