Dinner with Kirsten

Happy Halloween! I made these cookies on a whim one fall, and everyone in my family was amazed by how well the pumpkin and chocolate flavors worked together. Moist pumpkin pie spiced cookie is packed full of chocolate chips and walnuts, then topped with vanilla icing. Now we make them as a signature baked good at my parents’ farm, Vala’s Pumpkin Patch.

Pumpkin Chocolate Chip Cookie
Adapted from Nestle Toll House Cookbook

2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 can (15 oz.) pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1 cup chopped walnuts

Preheat oven to 375° F. Grease baking sheets.

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets. 

Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.

Vanilla Glaze:
Combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.