Iced Pumpkin Chocolate Chunk Cookies
Pumpkin chocolate chunk cookies with vanilla icing drizzled or spooned across the top.
Servings 30
Cost 5
Ingredients
- ¾ cup canned pumpkin
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- ¼ 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 (you can add ½ to 1 whole tsp of pumpkin pie spice too if you feel like it)
- ½ teaspoon salt
Icing
- 1 cup chocolate chunks or chocolate chips
- 1 tablespoon butter
- 2-4 tablespoons cream or milk
- 1 cup powdered sugar sifted
- ½ teaspoon Vanilla extract
Instructions
- 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.
