Monday, November 7, 2011

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

My daughter loves everything pumpkin – pumpkin pie, pumpkin ravioli, pumpkin muffins, and especially pumpkin chocolate chip cookies.  These are little cakey wonders, with a sweet, maple icing. The icing can be piped on (like in the picture above) or spread on the cookies after they cool.  Feel free to substitute chopped pecans for the chocolate chips and maybe put some in the icing, too.  But, first try them with chocolate chips and you’ll see why these are one of her favorites.

For the cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
½ cup (1 stick) unsalted butter, room temperature
1 cup brown sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract
1 cup mini chocolate chips

For the icing:
½ cup (1 stick) unsalted butter, room temperature
¼ cup maple syrup
2 Tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 pound (about 4 cups) powdered sugar

Preheat the oven to 350°. Line two baking sheets with parchment paper. In a large bowl sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.

In a second large bowl, combine the butter and brown sugar.  Use an electric mixer to beat until light and fluffy, about 1 minute. Add the pumpkin, egg and vanilla, then mix until well combined. Add half the dry ingredients and mix well. Add the other half and mix again. Mix in the chocolate chips.

Scoop the dough onto the prepared baking sheets in 1-Tablespoon mounds, arranging them 2 inches apart.  Bake for 14 minutes, or until lightly browned at the edges.  Midway through baking, rotate the baking sheets top to bottom and front to back.

While the cookies bake, in a medium bowl combine the butter and maple syrup. Use an electric mixer to beat until smooth. Add the pumpkin puree, pumpkin pie spice and vanilla.  Mix well. Add the powdered sugar and mix well, beating until fluffy. Set aside.

Once the cookies have baked, cool them on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cool, either pipe or spread the frosting on them.  Makes about 50 cookies.

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