I came across some glazed pumpkin cookies at Sugared Blog, who got it from The Repressed Pastry Chef, and had to give them a try (go from link to link there and it’s kind of like a game of telephone, with it being tweaked just a bit as it goes along!).

I had to add some chocolate chips to it, but these are still a bit different from my usual Chocolate Chip Pumpkin Cookies. These turned out lighter, and I also didn’t bother smoothing down the peaks (because I’m lazy like that) and I put the glaze on while it was still somewhat warm so the covering is a little thinner.

The glaze is really amazing – sweet without being too sweet and makes the cookies that much more addicting. The chocolate chips were an easy addition and in my opinion just made the cookies that much better! I used the Ghirardelli 60% bittersweet chips.

Glazed Chocolate Chip Pumpkin Cookies

Cookies:
1 cup shortening
1 cup granulated sugar
1 cup canned pumpkin
1 egg
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups all-purpose flour
1 cup chocolate chips

Glaze:
3 tablespoons butter
4 tablespoons milk
1/2 cup packed brown sugar
3/4 teaspoon vanilla extract
1 cup confectioners’ sugar

Preheat oven to 350°F, line cookie sheet with silicone mat or parchment paper.

Cream shortening, granulated sugar and pumpkin. Add egg and mix well. Add the baking soda, ground cinnamon, nutmeg, salt and flour and mix well. Using a small-to-medium sized cookie scoop or generous tablespoon, scoop batter onto cookie sheet. Using a wet finger, smooth points/peaks and gently press down tops.

Bake 15-18 minutes then remove from oven and transfer to cooling rack and cool about 10-15 minutes before icing.

To Make Icing: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners’ sugar and vanilla. Place a sheet of waxed paper under the cooling rack, take the cooled cookies and holding one at a time dip upside down into the icing, invert and place on cooling rack. Decorate with sprinkles while icing is still wet.

Post from: Chocolate Bytes