Wednesday, October 20, 2010
We love pumpkin & chocolate – it’s a perfect match in these super delicious, moist and cake-like cookies! These are delicious unadorned, but kids love the iced pumpkin faces.
2 1/4 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 (15 ounce) can pumpkin
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 1/2 cups powdered sugar
2 1/2 tablespoons milk
1/2 teaspoon vanilla extract
1.) Preheat oven to 350°. Line baking sheets with parchment paper and set aside.
2.) With an electric mixer, cream together butter, brown sugar and granulated sugar. Scrape down the sides of the bowl, then add the pumpkin, eggs and vanilla. Beat until blended.
3.) Add the dry ingredients (flour, baking powder, baking soda and cinnamon), beat until blended. Stir in the chocolate chips.
4.) Using a Tablespoon scoop, drop the dough onto the baking sheet. Bake in the middle of the oven for 12-17 minutes, until bottom of cookies are browned. Let the cookies cool for a couple of minutes before transferring to a cooling rack.
5.) If making pumpkin face: While the cookies are still warm, press two chocolate chips into the cookie to make the eyes for the pumpkin.
6.) For the glaze: Stir together the sugar, milk and vanilla until the glaze is smooth. Drizzle in a pumpkin pattern.
Recipe adapted & photo courtesy of King Arthur Flour