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Iced Pumpkin Chocolate Chip Cookies | Can't Stay Out of the Kitchen | these spectacular #cookies have it all! #ChocolateChips, #pumpkin & icing. They're perfect for #holiday #baking & #Christmas parties or a #ChristmasCookieExchange. #dessert #PumpkinDessert #ChocolateDessert #chocolate #IcedPumpkinChocolateChipCookies

Iced Pumpkin Chocolate Chip Cookies

Teresa Ambra
Iced Pumpkin Chocolate Chip Cookies have it all! Pumpkin, chocolate chips and a luscious icing with a sprinkle of cinnamon make these sensational. These are marvelous for holiday baking and Christmas parties. You may find yourself making multiple batches. Everyone will want seconds!
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 72
Calories 148 kcal

Equipment

  • 4 18x26" cookie sheet pans
  • 2 large mixing bowls
  • 1 electric mixer
  • 2 wooden spoons
  • 1 spatula
  • measuring cups
  • measuring spoons
  • 1 small cookie scoop

Ingredients
  

COOKIES:

  • 1 cup unsalted butter melted (2 sticks) (I softened mine instead of melting)
  • 1/2 cup light brown sugar packed
  • 1 cup granulated sugar
  • 2 tsp. real vanilla extract
  • 15 oz. can pumpkin puree (not pumpkin pie mix)
  • 1 large egg
  • 4 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
  • 1/2 tsp. sea salt
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 3/4 tsp. pumpkin pie spice
  • 2 cups semi-sweet chocolate chips

ICING:

  • 1 lb. confectioners’ sugar
  • 1 tbsp. powdered milk
  • 1 pinch sea salt
  • 1 cup Crisco shortening (no substitutes)
  • 1/4 cup water
  • 1 pinch cinnamon sprinkled over top of the icing on each cookie

Instructions
 

COOKIES:

  • Preheat oven to 350°.
  • Soften butter.
  • Add sugars, vanilla, pumpkin, egg, salt, baking powder, baking soda, cinnamon and pumpkin pie spice with an electric mixer until smooth.
  • Stir in flour and chocolate chips until thoroughly combined.
  • Scoop the cookie dough with a small cookie scoop and place on cookie sheets that have been sprayed with cooking spray.
  • Bake the cookies 15-20 minutes or until set.
  • Rotate cookie sheets on racks after eight minutes.
  • Cool completely before spreading icing on top.

ICING:

  • Thoroughly mix confectioner’s sugar, milk and salt with an electric mixer.
  • Add shortening to other ingredients and mix again.
  • Gradually add water and beat at high speed until fluffy.
  • Spread one to two tablespoons on top of each cookie.
  • Immediately sprinkle each cookie lightly with cinnamon (before the icing dries).

Notes

NOTE: If you want the cookie to spread a little more, decrease the flour to 3 ¾ cups.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 148kcalCarbohydrates: 19gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.5gCholesterol: 10mgSodium: 37mgPotassium: 55mgFiber: 1gSugar: 13gVitamin A: 1007IUVitamin C: 0.3mgCalcium: 14mgIron: 1mg
Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert, pumpkin
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