Glazed Pumpkin-Chocolate Chunk Cookies

By Debra

Autumn spices, pumpkin, chocolate—’tis the season

Ingredients

• 1 stick butter
• 1 1/2 c. sugar
• 1 egg
• 2 t. vanilla extract, divided
• 3/4 c. pumpkin puree
• 2 1/2 c. whole wheat flour (fine)
• 1 t. baking powder
• 1 t. baking soda
• 1 t. ground cinnamon
• 1 t. ground nutmeg
• 1/2 t. Kosher salt
• 1 c. good chocolate chunks

For the glaze:

• 2 c. powdered sugar
• 3 T. unsweetened vanilla almond milk
• 1 T. butter, softened

Instructions

1. Preheat oven to 350° F. Line baking sheets with parchment paper or silpats.
2. In the bowl of a stand mixer, beat sugar and butter until creamy. Beat in pumpkin, egg and vanilla extract until smooth.
3. In a separate mixing bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt.  Gradually beat in flour mixture.
4. When creamy, add chocolate and pulse just a few times to mix in.
5.  Using a medium cookie scoop, drop onto prepared baking sheets.
6. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
7. Combine sifted powdered sugar, milk, 1 tablespoon butter and 1 teaspoon vanilla extract in small bowl until smooth. Drizzle over cookies.

Yield: 2 doz.

When I make these again, I will add some maple syrup to the glaze.   I will definitely make these again.

Happy Halloween!  Enjoy the season!