Thursday, October 20, 2011

Pumpkin Chocolate Chip Cookies

I had leftover pumpkin just sitting in my fridge, waiting to be used.  And then I saw this recipe and thought I'd try it out.  This is an amazing cookie.  Easy, quick, and something everyone will love.  The frosting that goes on top of these makes the cookie so much better.  You can omit the frosting if you like, but I would suggest sticking with it - it pulls the cookie together nicely.  If you don't want to make this a chocolate chip cookie you can easily switch the chips out for nuts or whatever you would like to put in it. 

The cookie is super quick to make, and before you know it they are all baked off and cooling. 

If you don't want to frost them, then you can eat them as is.  But I really suggest going with the frosting.  It's quick and easy and you just have to dunk the tops of each cookie in the frosting and then you are good to go.  Let them set for a little bit and then it's time to eat.  You will be a fan of these.  And even better is that they are super easy.  Who doesn't love a cookie like that?!

Pumpkin Chocolate Chip Cookies
makes about 40 cookies

2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp baking soda
1 cup butter, room temperature
1 cup sugar
1 egg
1 cup canned pumpkin puree
1 cup semisweet chocolate chips (or whatever you want to use)
Brown Sugar-Butter Frosting

  1. Preheat oven to 375 degrees.  Line cookie sheets with parchment paper or Silpats.  In a medium bowl combine flour, baking powder, cinnamon, baking soda and set aside.
  2. In a large mixing bowl beat butter with an electric mixer on medium-high speed for 30 seconds.  Add sugar.  Beat until combined, scraping down sides of bowl occasionally.  Beat in egg until combined.  Stir in pumpkin and flour.  Mix in chocolate chips.
  3. Drop dough by rounded teaspoons 2" apart onto prepared cookie sheets.  Bake 10-12 minutes or until bottoms are lightly browned.  Transfer cookies to wire rack and let cool.  Frost each cookie with frosting, let set.
Brown Sugar-Butter Frosting:  In a microwave safe bowl heat 6 tbsp butter and 1/3 cup packed brown sugar until butter melts.  Stir until combined and then add 2 cups confectioners sugar and 1 tsp vanilla extract.  Stir in enough hot water (2-3 teaspoons) to make a smooth, spreadable frosting.  Immediately frost cookies.  (If frosting becomes grainy, add a few drops of hot water and stir until smooth).

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