Glazed Pumpkin-Chocolate Chunk Cookies

There’s no real back story or anything to this recipe.   I just wanted something pumpkin.

Glazed Pumpkin-Chocolate Chunk Cookies


Autumn spices, pumpkin, chocolate—’tis the season


  • 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


  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!

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