Pumpkin Spiced and Iced Cookies

Nothing says fall like pumpkins.  One of my family's favorite cookies are Pumpkin Spiced and Iced Cookies.  They are cookies made with pumpkin and chocolate chips.  I know that combination sounds unusual, but they are good!!  They are soft from the pumpkin and sweet from the chocolate chips.  Top them off with a sugar icing and you have all the elements for a great autumn themed snack.

The recipe I use is from the Nestle Tollhouse Best-Loved Recipes cookbook.  As always, I doubled the recipe.  I am using half for a party and the other half for the freezer for Christmas Cookies.  These freeze really well for 3-6 months if packed in freezer safe Ziploc bags.  Also, if you have the large can of pumpkin, it is easy to double the recipe.  You can also make this an organic recipe if you have the ingredients, it is simple.  You can use fresh pumpkin puree if you make your own.

Prep: 20 mins

Cooking: 15 mins

Cooling:15 mins

Yields: 60 cookies (5 dozen)

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 1 cup granulated sugar
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped walnuts (optional)

Directions

PREHEAT oven to 375° F. Grease baking sheets.
If you do not want to grease the sheet, cover them with parchment paper, it is easy clean up.

COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl.   Use a whisk to sift and combine them.

Dry ingredients

Dry ingredients whisked together

 

 Beat butter and sugar in large mixer bowl until creamy.

Combine butter and sugar in the mixing bowl

Butter and sugar creamed together

 Beat in pumpkin, eggs and vanilla extract.

Ready to mix in pumpkin, eggs and vanilla

Pumpkin, vanilla and eggs added and incorporated

Gradually beat in flour mixture.

 

Flour added and ready to mix in chips and nuts, if adding

Stir in morsels and nuts.

Drop by rounded tablespoon onto prepared baking sheets. Use a small cookie scoop to make the cookies uniform.

Scooped evenly and ready to bake

BAKE for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cooled on rack and ready for glaze

 Drizzle or spread with Vanilla Glaze.

Cookies glazed

 FOR VANILLA GLAZE:
COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.

Ready to serve!