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,these Iced Pumpkin Chocolate Chunk Cookies won first place in the Wyoming State Fair. If they were good enough for the Wyoming State Fair, they were good enough for me!
Pumpkin Chocolate Chunk Cookie Notes
The cookies were fat, cake-y, 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. If you happen to have some buttermilk powder, it’s a great way to use it.
Iced Pumpkin Chocolate Chunk Cookies
- 3/4 cup canned pumpkin
- 1 cup granulated sugar
- 1/2 cup vegetable oil I used grapeseed
- 1 egg
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (260 grams)
- 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
- 1 tablespoon butter
- 2-4 tablespoons cream or milk
- 1 cup powdered sugar sifted
- 1/2 teaspoon Vanilla extract
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a Silpat.
- Mix together the first six ingredients (the wet ones) and blend until smooth. I did this with a spoon.
- In a separate bowl combine remaining ingredients (flour etc.), except chunks; then combine with pumpkin mixture. Add chocolate chips or chunks.
- 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.
- 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.
Looks good and packed with vitamin A too!!
Amy @ What Jew Wanna Eat
These look absolutely perfect for Fall! I’ve never seen powdered buttermilk before. Looks interesting!
Stephanie @ Plain Chicken
These look great!
Mmm these look delicious!
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. Updatea: I removed the extra 1 teaspoon of water!
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.
Just curious – why one teaspoon water and 1/4 cup water?