Don’t you just love fall? The cooler weather, jeans & boots, scented candles, and Pumpkin Spice Cookies?? I am seriously in love with everything about it! I love summer, don’t get me wrong, but there is just something so warm and comforting about fall.
These Pumpkin Spice Cookies are very high on my fall “love list,” right up there with scented candles, lighting a fire in the evening, crock pot soups, and warm cozy sweaters. I even don’t mind that it gets dark early. After all, once it’s dark, it’s time to cozy up with a hot bowl of soup, enjoy a crackling fire, and of course, one or
two more Pumpkin Spice Cookies!
Now you can certainly leave these cookies plain, but I honestly think that’s a bad idea. In fact, the recipe I first looked at didn’t even include chocolate chips. In my opinion, you can’t make these cookies without adding a big handful of dark chocolate chips and topping them with plenty of glaze! I suggest not making them if you plan on leaving them plain. Just don’t do it. Trust me on this!
Drizzle on plenty of glaze………until it starts dripping off the cookie. Then add a little more!
If you must leave out the chocolate chips, I’d suggest adding some chopped walnuts or pecans. Or better yet, chocolate chips and nuts!! And glaze!
Pumpkin Spice Cookies
- 2 1/2 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup 1 stick real butter *softened
- 1 1/2 cup white sugar
- 1 cup canned pumpkin not pumpkin pie filling
- 1 egg
- 1 tsp vanilla extract
- 1 cup chocolate chips I used Hershey's Special Dark
- For the glaze:
- 2 cups powdered sugar
- 3 TBSP milk
- 1 TBSP melted butter
- 1 tsp vanilla extract I used clear vanilla to keep my glaze white
- Preheat oven to 350*
- Sift together flour, baking powder, baking soda, pumpkin pie seasoning, and salt. Set aside.
- In large mixing bowl, cream together 1/2 cup softened butter and sugar.
- Add pumpkin, egg, and tsp. vanilla. Mix until blended.
- Slowly mix in flour mixture until just blended.
- Stir in chocolate chips.
- With either a cookie scoop or tablespoon, drop cookie dough onto silpat (or parchment) lined cookie sheet,
- Bake for 15-20 minutes or until cookies just start to brown.
- Transfer cookies onto baking cooling rack.
- Glaze: In small bowl, whisk together powdered sugar, milk, melted butter, and vanilla until well mixed and smooth.
- Transfer glaze into gallon size zip lock baggie. Cut off a very small corner and drizzle glaze back and forth across the top of cooled cookies. Let glaze set before stacking or storing cookies.
Recipe adapted from All Recipes.
Looking for more desserts? You might also enjoy:
Brown Butter Salted Triple Chip Cookies