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Pumpkin Spice Cookies

Author Joy in Every Season

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!