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:
covered percent of daily need
