Saturday, October 22, 2011

Take A Bite Of: Iced and Spiced Pumpkin Chocolate Chip Cookies

Oh my friends...I have missed you. I have missed the blogosphere. And I have missed a normal schedule, seeing my child, and having a calm brain too. Work is going fantastic. But with that also comes an expression I have never applied to myself called "drinking from a firehose" that some of you know all too well. I am also traveling like mad and leave again Monday am for a week. And if that doesn't appropriately capture the schedule change let me sum it up: I haven't baked in two weeks.  BUT: JMac just boarded a plane to Las Vegas. MiniMac and I are hanging out for the weekend and I am bringing back one of my all-time favorite fall recipes. From my kitchen to yours, enjoy every bite.

Iced and Spiced Pumpkin Chocolate Chip 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.) Libby's 100% Pure Pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 12-oz. pkg. Chocolate Chips Cookies
Vanilla glaze recipe below.
Preheat oven to 375° F. Grease baking sheets.

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract.
Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.

FOR VANILLA GLAZE: Combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.
Take these to your office or your favorite Halloween party. There won't be one left, I promise. 
Have an awesome weekend and I will be back next week.