There is NO way that you will not LOVE these cookies. Well, maybe…if you’ve suffer from severe head trauma, burned every taste bud in your mouth while testing the Cup ‘O Noodles, and hate pumpkin with a passion. Everyone has had a pumpkin chocolate chip cookie…but, have you had a freakin’ good one with frosting on it? Probably not. You’ve got to try these, they really, really, really might just be my favorite cookie, ever.
This recipe came from my mom, who is a cooking extraordinaire…she’s shared with you two of my other favorite recipes, the refreshing Tropical Passion Dessert and addicting Nutty Craisin Chew. She’s actually having a cookbook published fairly soon, I’ll keep you updated. But, for now…taste some more of her heavenly goodness.
For this recipe, you will need: butter, cooked pumpkin, vanilla, baking powder, salt, nutmeg, sugar, eggs, flour, baking soda, and milk chocolate chips. For the frosting, you will need more butter, vanilla, milk and powdered sugar.
Heat your oven to 350 degrees. Cream together 1 cup of butter and 1 cup sugar.
Add 1 cup of pumpkin, 1 egg, and 1 tsp. vanilla. Mix well. Don’t worry, it only looks like barf for a few minutes.
In a separate bowl, add your dry ingredients: 1 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. nutmeg, 2 cups flour, and 1/2 tsp. baking soda. Mix well.
Add your dry ingredients into your pumpkin mixture. Pour in a bag of milk chocolate chips (we like Hershey’s brand, over Nestle).
Drop by heaping TBS. onto a parchment covered baking sheet. Bake for about 15 minutes. Meanwhile, make your frosting. In a bowl, combine 1 stick of slightly softened butter, 4 cups powdered sugar, 1 tsp. vanilla and milk (to consistency). Load it up in a pastry bag.
When the cookies have completely cooled, squiggle some frosting across the tops of each one. Somehow my mom’s cookies end up being more plump than flat…but, we couldn’t figure out why mine flattened more. And, she doesn’t seem to get little finger swipes and indentations in her cookies from little kids. Oh well, they still tasted awesome. If you plan on sharing, I would double the recipe.
Chocolate Chip Pumpkin Cookies with Buttercream Frosting
1 cup butter
1 cup sugar
1 cup cooked pumpkin
1 tsp. vanilla
1 egg
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
2 cups flour
1/2 tsp. baking soda
1 bag milk chocolate chips
Directions: Heat oven to 350 degrees. Cream together the butter and sugar. Add the pumpkin, egg, and vanilla. Mix well. Combine dry ingredients in another bowl, add to the pumpkin mixture and mix well. Stir in the chocolate chips. Drop by heaping TBS onto parchment covered baking sheet. Bake 15 minutes. When cooled, squiggle buttercream frosting across the top.
Buttercream Frosting
1 stick slightly softened butter
4 cups powdered sugar
1 tsp. vanilla
milk, to consistency
Directions: Using hand mixer, combine all ingredients in a bowl.
Mariel
Owner & Author at Or so she says...
Mariel (mahr-eeee-elle) is a mother to six, wife to one. Loves homeschooling, golfing, cupcakes, traveling, cuddling, non-fiction books, gardening, James Taylor, family time, and a sexy wedge. This is her blog. Enjoy!
@orsoshesays
Blogger, Promoting Motherhood, Creativity, Great Ideas, Good Food, and Family Values. http://www.oneshetwoshe.com
Maybe Sunday dinner?? I love slow cooker recipes on the day of rest... (from What's Cooking With Ruthie)... http://t.co/mZwetESwdq - 9 hours ago
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Dear Mariel, you must have been in my head when I was baking my super crappy chocolate chip pumpkin cookies last night. I was thinking, “these royally suck, how am I going to find the perfect recipe?” Thank you from the bottom of my craving heart.
Mmm! Those look good!
The flat cookie pandemic used to haunt me too. Until I realized I was getting recipes from people in other states. I live in Utah, which is high altitude and the recipes needed to be adjusted & now, no more flatness.
Yummers! Thank goodness for Aunt Karen’s great recipes!:)