Sunday, October 21, 2007

Pumpkin Spiced and Iced Cookies

Tis the wonderful season of pumpkins! And time for my favorite seasonal cookie recipe. When I first started dating Jeremy, back in the fall of 2004, I was craving a pumpkin chocolate chip cookie recipe and asked Jeremy if his mom had a good recipe. Sure enough it was more than just good... it was excellente! I've handed this recipe out many a times to pumpkin adorers, so here is Leslie Curfew's pumpkin chocolate chip cookies (with vanilla glaze) recipe:

2 1/4 cup all-purpose flour
1 1/2 tsp. pumpkin pie spice (Spice Island Brand)
1 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
15 oz. Libby 100% pure pumpkin
2 cups (12 oz. package) Nestle Tollhouse semi-sweet chocolate morsels

Vanilla Glaze: Combine 1 cup powdered sugar, 1 to 1 1/2 Tblsp milk and 1/2 tsp. vanilla extract in a small bowl. Mix well.

1. Preheat oven to 375 degrees
2. Combine flour, pumpkin spice, baking powder, baking soda and salt in a medium bowl.
3. Beat butter and sugar in a large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract.
4. Gradually beat in flour mixture. Stir in morsels. Drop by the rounded tablespoons onto foiled covered baking sheets.
5. Bake for 15-20 minutes or until edges are slightly browned. Let stand for 5 minutes; remove to wire rack to cool completely.
6. Drizzle or spread the vanilla glaze on top of cookies.

(Makes about 4 dozen cookies)

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