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

Cake Ingredients:
1/2 cup unsweetened cocoa powder
3/4 cup boiling water
3/4 cup butter at room temperature
1-1/4 cups sugar
4 eggs
1 tsp vanilla extract
2 cups all-purpose flour
1-1/4 tsp baking soda
1/2 tsp salt

Preheat oven to 350F.  In a medium bowl, stir cocoa into boiling water until completely dissolved.  Let cool.  Add butter, sugar, eggs, vanilla, flour, baking soda, and salt.  Beat with electric mixer on low speed for one minute, then on high speed for three minutes.  Pour batter evenly into two greased and floured 8 inch round cake pans.  Smooth tops.  Bake in preheated oven for 30 to 35 minutes.  Cool in pans for five minutes before removing from pans.  Cool completely before frosting.

Frosting Ingredients:
1/2 cup butter at room temperature
3 cups powdered (icing) sugar
1/3 cup unsweetened cocoa powder
4 Tbsp milk
2 tsp vanilla extract

Cream butter with 2 cups of icing sugar.  Mix in cocoa powder.  Beat in vanilla, 2 Tbsp of milk and the remaining 1 cup of icing sugar.  Gradually add the remaining 2 Tbsp of milk to make the frosting a good consistency to spread.

Post from: Chocolate Bytes