These have become my favorite autumn treat (shh, don’t tell Chocolate Zucchini Cake). They require a little bit of work but they’re worth it and, as a bonus, they make the house smell amazing.
Glazed Pumpkin Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups chocolate chips (milk or semi-sweet)
3 tablespoons butter
4 tablespoons milk
1/2 cup packed brown sugar
3/4 teaspoon vanilla extract
1 cup confectioners’ sugar
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars a little at a time, until the mixture is light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and pumpkin puree. It’ll look a little funky but have faith.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for two minutes. Take the cookies off with a spatula and cool them on wire racks.
To Make Icing: Melt down butter, milk, and brown sugar until dissolved. Cool and add confectioners’ sugar and vanilla. Place a sheet of waxed paper under the cooling rack, take the cooled cookies and holding one at a time dip upside down into the icing, invert and place on cooling rack.