Iced Pumpkin Chocolate Chip Cookies

🧂 Ingredients

• 1 cup unsalted butter

  melted (2 sticks) (I softened mine instead of melting)
• 1/2 cup light brown sugar

  packed
• 1 cup granulated sugar
• 2 tsp. real vanilla extract
• 15 oz. can pumpkin puree

  (not pumpkin pie mix)
• 1 large egg
• 4 cups UNBLEACHED all-purpose flour

  (Bleached flour toughens baked goods)
• 1/2 tsp. sea salt
• 3/4 tsp. baking powder
• 3/4 tsp. baking soda
• 1 tsp. ground cinnamon
• 3/4 tsp. pumpkin pie spice
• 2 cups semi-sweet chocolate chips
• 1 lb. confectioners’ sugar
• 1 tbsp. powdered milk
• 1 pinch sea salt
• 1 cup Crisco shortening

  (no substitutes)
• 1/4 cup water
• 1 pinch cinnamon

  sprinkled over top of the icing on each cookie

Instructions

• 1 Preheat oven to 350°.
• 2 Soften butter.
• 3 Add sugars, vanilla, pumpkin, egg, salt, baking powder, baking soda, cinnamon
  and pumpkin pie spice with an electric mixer until smooth.
• 4 Stir in flour and chocolate chips until thoroughly combined.
• 5 Scoop the cookie dough with a small cookie scoop and place on cookie sheets that
  have been sprayed with cooking spray.
• 6 Bake the cookies 15-20 minutes or until set.
• 7 Rotate cookie sheets on racks after eight minutes.
• 8 Cool completely before spreading icing on top.
• 9 Thoroughly mix confectioner’s sugar, milk and salt with an electric mixer.
• 10 Add shortening to other ingredients and mix again.
• 11 Gradually add water and beat at high speed until fluffy.
• 12 Spread one to two tablespoons on top of each cookie.
• 13 Immediately sprinkle each cookie lightly with cinnamon (before the icing dries).

Nutrition Info