I saw a recipe for these delicious Pumpkin Spice Cookies that Lisa made over at Sweet As Sugar Cookies. I knew these were the pumpkin cookies I would be baking as a Thanksgiving gift for some special people we are thankful for this year.
I divided the basic cookie dough so I could make 2 different cookies. One batch was made with semi-sweet chocolate chips and drizzled with milk chocolate. The other batch was without any chocolate and drizzled with a powdered sugar glaze. They were both so good! They are moist and fluffy like cake with just the right amount of pumpkin and spice.
I changed up the original recipe just a little by using both white sugar and brown sugar, apple pie spice and cinnamon, and extra pumpkin and vanilla. This is a recipe worth trying! And they packed up really well in cellophane treat bags tied with pretty ribbon.
1 stick (1/2 C) butter, softened
1 C white sugar
1/2 C brown sugar
1 1/4 C canned pumpkin
1 1/2 tsp vanilla extract
2 1/2 C all purpose flour
1 tsp baking powder
1 tsp baking soda
pinch of salt
2 tsp apple pie spice
1/2 tsp cinnamon
1 C semi-sweet chocolate chips (optional)
Preheat oven to 350 degrees.
In a large stand mixer bowl, cream together the butter, white sugar, and brown sugar until smooth. Add the pumpkin, egg, and vanilla extract and beat until creamy.
In a separate bowl, sift together flour, baking powder, baking soda, salt, apple pie spice, and cinnamon. Add to the wet ingredients and mix just until combined. If you are using chocolate chips, stir them into the dough mixture.
Drop by large rounded tablespoonfuls onto non-stick baking sheets. Bake for 12-14 minutes. Remove from the oven and let sit on the hot baking sheet for another 3 minutes. Remove to wire rack to cool completely.
You can melt some chocolate chips and drizzle over the tops of the cooled cookies. Or mix together some powdered sugar with a little water and drizzle over the tops. Yum!
Or just eat them warm out of the oven! Enjoy!