Spiced and Iced Pumpkin Cookies

by Melissa on November 2, 2010

I was recently looking for a pumpkin cookie recipe, when I discovered that there are tons of them out there! They are all pretty similar, but I wanted a tried and true recipe. And who better to turn to when you are looking for a tried and true recipe than your mom! My mom has baked these cookies for a couple of years now and, according to her, they are the best pumpkin cookies out there, so I decided to give them a try for myself. 

What I couldn’t decide was whether to make these with regular chocolate chips, or white chocolate chips. So, after a tied poll on twitter, I made both! I divided the cookie dough in half before adding the chips, and just added a cup of each to the batter. I love white chocolate and pumpkin together, but in this recipe, I actually think the semi-sweet chocolate works a bit better. That is not to say that the white chocolate tasted bad though! Amy had the idea to add butterscotch chips as well, and I definitely plan to try that next time I make these!

Spiced and Iced Pumpkin Cookies

  • Cookies:
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 can (15 oz.) pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (12-oz. pkg.) semi-sweet chocolate chips  (or white chocolate chips)
  • 1 cup chopped walnuts
  • Glaze:
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-1 1/2 tablespoons milk
Preheat oven to 350 F. Line cookie sheets with parchment paper or spray lightly with cooking spray.

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until light and creamy. Add in the pumpkin, and mix well. Add the eggs one at a time, mixing well between each addition. Add the vanilla extract. Gradually beat in flour mixture, mixing until just combined. Fold in chocolate chips and nuts. Drop by rounded tablespoon onto prepared baking sheets. 

Bake for 12 to 15 minutes, or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  

To make the glaze, combine powdered sugar, vanilla extract and milk in small bowl, adding more milk as necessary. transfer the glaze to a small ziploc sandwich bag. Snip off the corner of the bag and drizzle the glaze over the cooled cookies.

Source: Adapted from Libby’s Pumpkin/Very Best Baking.

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