Iced Pumpkin Chocolate Chunk Cookies

You can never have too many hor d'oeuvre recipes, so give Iced Pumpkin Chocolate Chunk Cookies a try. This recipe serves 30 and costs 15 cents per serving. One serving contains 146 calories, 1g of protein, and 6g of fat. 30 people found this recipe to be delicious and satisfying. If you have vegetable oil, water, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 20 minutes. It is brought to you by Cookie Madness. With a spoonacular score of 9%, this dish is improvable. Users who liked this recipe also liked Pumpkin Chocolate Chunk Cookies, Pumpkin-Chocolate Chunk Cookies, and Pumpkin Chocolate Chunk Cookies.

Servings: 30

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon butter

1 Tbsp SACO Cultured Buttermilk Blend

3/4 cup canned pumpkin

1 cup chocolate chunks or chocolate chips

1 teaspoon cinnamon

2-4 tablespoons cream or milk

1 egg

2 cups (9 oz) all-purpose flour

1 cup granulated sugar

1 cup powdered sugar, sifted

1/2 teaspoon salt

1/2 teaspoon Vanilla extract

1/2 cup vegetable oil (I used grapeseed)

1/4 cup water

Equipment:

baking paper

baking sheet

oven

bowl

measuring cup

mixing bowl

Cooking instruction summary:

Preheat oven to 375°F. Line a baking sheet with parchment paper or a Silpat.Mix together the first seven ingredients and blend until smooth. I did this with a spoon.In a separate bowl combine remaining ingredients, except chunks; then combine with pumpkin mixture. Add chocolate chips or chunks.Drop onto sheets in tablespoon sized drops. Bake for 8-10 minutes (mine took 10). Let cool completely on a rack, then make the glaze.In a mixing bowl or large microwave-safe liquid measuring cup, melt the butter. Add the sugar and stir until mixture is like thick dirt, then add cream 1 tablespoon at a time until the mixture is about the consistency of Elmer’s glue. Spoon it over the cookies. You can let the icing set at room temperature or speed things up a bit and throw it in the refrigerator.

 

Step by step:


1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a Silpat.

2. Mix together the first seven ingredients and blend until smooth. I did this with a spoon.In a separate bowl combine remaining ingredients, except chunks; then combine with pumpkin mixture.

3. Add chocolate chips or chunks.Drop onto sheets in tablespoon sized drops.

4. Bake for 8-10 minutes (mine took 10).

5. Let cool completely on a rack, then make the glaze.In a mixing bowl or large microwave-safe liquid measuring cup, melt the butter.

6. Add the sugar and stir until mixture is like thick dirt, then add cream 1 tablespoon at a time until the mixture is about the consistency of Elmer’s glue. Spoon it over the cookies. You can let the icing set at room temperature or speed things up a bit and throw it in the refrigerator.


Nutrition Information:

Quickview
145k Calories
1g Protein
6g Total Fat
22g Carbs
0% Health Score
Limit These
Calories
145k
7%

Fat
6g
9%

  Saturated Fat
4g
27%

Carbohydrates
22g
7%

  Sugar
14g
16%

Cholesterol
8mg
3%

Sodium
86mg
4%

Get Enough Of These
Protein
1g
3%

Vitamin A
1001IU
20%

Selenium
3µg
5%

Vitamin B1
0.07mg
5%

Folate
17µg
4%

Manganese
0.08mg
4%

Iron
0.61mg
3%

Phosphorus
33mg
3%

Vitamin B2
0.06mg
3%

Vitamin B3
0.53mg
3%

Fiber
0.61g
2%

Calcium
24mg
2%

Vitamin K
1µg
2%

Vitamin E
0.25mg
2%

Potassium
52mg
2%

Copper
0.02mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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