Fall Treats...Pumpkin Chocolate Chip Cookies

Since fall is right around the corner I had a carving for some pumpkin chocolate chip cookies this past week. I did some blog stalking and came across some recipes and decided that this one was my best bet and boy was I right it is delicious. The recipe called for a 15 oz can of pumpkin but I only had 29 oz cans so I just doubled it and was short an oz so it they probably taste a little bit better with that extra oz. Also instead of rolling the dough in balls right away I let the dough sit in the fridge for about 15 mins and then I scooped them with an ice cream scoop onto the tray. I may or may not have made this cookies twice last week and each time they made about 60 cookies....all 120 cookies are now gone...thats disturbing! Make these cookies!!! Enjoy! 

Pumpkin Chocolate Chip Cookies:

For the Cookies:

2 1/4 cups all-purpose flour

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

1 cup granulated sugar

1 can (15 oz.) pumpkin puree

2 large eggs

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips

For the spiced glaze:

1 Cup of powder sugar

1 tablespoon of milk

1/2 teaspoon of vanilla

1/4 tsp of ground cinnamon

1/8 tsp of ground nutmeg

1 pinch of ground ginger

1 pinch of ground cloves 

Directions:

1. Adjust the oven racks to the middle position and heat the oven to 375 degrees F. Spray two baking sheets with oil. 
2. In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Fold in chocolate chips with a rubber spatula.
4. Roll a heaping tablespoon of dough and place onto prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
5. Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 14 minutes. Cool the cookies on the baking sheets about 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
6. To make the spiced glaze, in a small bowl combine all the ingredients for the glaze and mix until smooth. Drizzle over each cookie and allow the icing to dry before serving.

p.s The cookies have more of a bread texture than a cookie texture but they are oh so good!