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Iced Pumpkin Chocolate Chunk Cookies

by on October 9, 2013 · 7 comments

I bought a canister of powdered buttermilk this week, and it occurred to me that SACO Foods might have a recipe collection. They do, and it’s a pretty good one. Some of the recipes are even contest winners.  For instance,this pumpkin cookie won first place in the Wyoming State Fair. I figured if they were good enough for the Wyoming State Fair, they were good enough for me, and baked a quick batch this morning.

Pumpkin Chocolate Chunk Cookies

The cookies were fat, cakey, dense and went well with the chocolate chunks.  SACO makes chocolate chunks, but I’ve never seen them in stores so I used Nestle Semisweet Chunks for some of the cookies and (once the cookies were deemed worthy) chopped up a bar of Scharffen Berger for the others. The glaze that came with SACO’s recipe sounded fine, but I have a favorite that involves melted butter, powdered sugar, good vanilla and cream or milk, so I used it.  Here’s my version of the recipe.

5.0 from 1 reviews
Iced Pumpkin Chocolate Chunk Cookies
 
Prep time
Cook time
Total time
 
Pumpkin chocolate chunk cookies with vanilla icing drizzled or spooned across the top.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 30
Ingredients
  • 3/4 cup canned pumpkin
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil (I used grapeseed)
  • 1 egg
  • 1 teaspoon water
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 2 cups (9 oz) all-purpose flour
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup chocolate chunks or chocolate chips
  • Glaze
  • 1 tablespoon butter
  • 2-4 tablespoons cream or milk
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon Vanilla extract
Instructions
  1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a Silpat.
  2. Mix together the first seven ingredients and blend until smooth. I did this with a spoon.
  3. In a separate bowl combine remaining ingredients, except chunks; then combine with pumpkin mixture. Add chocolate chips or chunks.
  4. Drop onto sheets in tablespoon sized drops. Bake for 8-10 minutes (mine took 10). Let cool completely on a rack, then make the glaze.
  5. In a mixing bowl or large microwave-safe liquid measuring cup, melt the butter. Add the sugar and stir until mixture is like thick dirt, then add cream 1 tablespoon at a time until the mixture is about the consistency of Elmer's glue. Spoon it over the cookies. You can let the icing set at room temperature or speed things up a bit and throw it in the refrigerator.

 

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Published on October 9, 2013

{ 7 comments… read them below or add one }

CindyD October 9, 2013 at 12:52 pm

Just curious – why one teaspoon water and 1/4 cup water?

Donna G October 9, 2013 at 1:14 pm

if I were to make a guess (I use the buttermilk powder in baking) I’d say the 1/4 cup goes with the 1 Tbsp buttermilk powder and the other teaspoon is for the recipe.

Anna October 9, 2013 at 1:20 pm

Yes, Donna’s guess is my guess! I think the recipe originally had 1/4 cup of buttermilk, but the people adapted it by using the equivalent powder and water, plus a little extra water. The batter was pretty soft. I think if you left that extra teaspoon of water out your would be fine.

Emily October 9, 2013 at 2:50 pm

Mmm these look delicious!

Stephanie @ Plain Chicken October 9, 2013 at 5:13 pm

These look great!

Amy @ What Jew Wanna Eat October 9, 2013 at 9:09 pm

These look absolutely perfect for Fall! I’ve never seen powdered buttermilk before. Looks interesting!

Gloria October 11, 2013 at 3:52 pm

Looks good and packed with vitamin A too!!

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