Pumpkin Chocolate Chip Cookie Recipe

A Pumpkin Chocolate Chip Cookie Recipe sounds like an unusual dessert, but spicy pumpkin batter and chocolate or butterscotch chips compliment each other perfectly. These cake like cookies are soft and plump, perfectly spiced with cinnamon and nutmeg, and sweetened with rich brown sugar. They are a perfect fall treat when pumpkins are on the mind, but can actually be enjoyed any time of year. This recipe can use any type of chip but mini chips are best as not leave large holes in the small cookies. If a larger chip is used then I recommend a butterscotch flavored chip with the optional powdered sugar glaze recipe at the end.

INGREDIENTS:

• 1 C Brown Sugar
• 1 C cooked or canned pumpkin (NOT pumpkin pie mix)
• 1 tsp Vanilla
• 1 Egg
• ½ C vegetable oil
• 2 Cups All-purpose Flour
• 1 tsp. Baking Powder
• ½ tsp. Salt
• 1 tsp Soda
• ½ tsp Cinnamon
• ½ tsp Ginger (optional)
• ½ tsp Nutmeg
• ½ Cup chopped Walnuts (optional)
• 2/3 C Chocolate or Butterscotch Chips

DIRECTIONS:

Preheat oven to 350 °. Sift dry ingredients and set to the side. Cream the brown sugar, egg, pumpkin, oil and vanilla. Slowly, with the mixer on, add dry ingredients. Add chips and nuts and mix until just blended. Drop spoonfuls of batter onto parchment lined cookie sheet and bake 12-15 minutes or centers are not doughy. Let cool slightly, ice with optional powdered sugar glaze.

OPTIONAL POWDERED SUGAR ICING:

• 1/2 stick unsalted butter
• 2 cups powdered sugar
• 1 teaspoons vanilla
• 2-4 T Milk

In a saucepan, melt butter, but do not brown. Remove from heat and add Sugar and vanilla. Stir well. Add milk as needed to reach desired consistency. The glaze should be more runny than thick. Immediately ice warm cookies with a pastry brush or drizzle with a spoon.

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