November 8, 2010 § 2 Comments
Wasn’t a huge pumpkin flavor fan of much of anything until a few years back and now it seems that with each fall I like it more and more! This year its been pumpkin soy lattes (recipe via deliciousnoise) and baking up batches of pumpkin chocolate chip cookies around the clock. I love this recipe because its very simple and I can make it gluten free by substituting spelt flour. Trader Joe’s carries canned Organic Pumpkin for the season, so I make ours pretty much completely organic too! And it yields a lot of batter so-you too can have an extra bowl of it in the freezer at all times!
pumpkin spiced and iced cookies
2 1/4 cups all-purpose flour (or organic spelt flour)
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter or margarine (I use canola oil)
1 cup of organic sugar
1 3/4 cups (15 or 16 oz can) solid pack organic pumpkin
2 organic eggs
1 teaspoon vanilla extract
2 cups of semi-sweet chocolate chips
Combine the flour, pumpkin pie spice, baking powder, baking soda, and salt. In another bowl beat butter and sugar until creamy. Mix in pumpkin, eggs, and vanilla. Add the flour mixture and mix to form batter. Fold in chocolate chips.
Drop rounded tablespoons onto parchment paper lined cookie sheet and bake for 15-20 minutes in a preheated 375 degree oven.
While the cookies are cooling mix up the glaze:
1 cup organic powdered sugar
1- 1 1/2 tablespoons of milk (I use soy)
1/2 teaspoon of vanilla extract
Add all ingredients and mix well. With a teaspoon drizzle over cooled cookies. My girls love helping with this part.
Modified from this original recipe.