Iced Pumpkin Chocolate Chunk Cookies
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Pumpkin chocolate chunk cookies with vanilla icing drizzled or spooned across the top.
  • 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
  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.
Recipe by Cookie Madness at