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 cup canned pumpkin puree
1 cup semisweet chocolate chips (or whatever you want to use)
Brown Sugar-Butter Frosting
- 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.
- 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.
- 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).