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Pumpkin Spiced and Iced Cookies

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B12, H, D
    MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. For the cookie batter

    2. 2 1/4 cups all-purpose flour

    3. 1 teaspoon cinnamon

    4. 1/2 teaspoon ginger

    5. 1/4 teaspoon fresh grated nutmeg

    6. 1/4 teaspoon allspice

    7. 1 teaspoon baking powder

    8. 1/2 teaspoon baking soda

    9. 1/2 teaspoon salt

    10. 8 tablespoons unsalted butter , softened

    11. 8 tablespoons spectrum organic shortening

    12. 1 cup granulated sugar

    13. 2 large egg s

    14. 1 3/4 cups mashed pumpkin

    15. 1 teaspoon vanilla

    16. 1 1/2 cups bittersweet chocolate chips

    17. For the glaze

    18. 1 cup confectioners' sugar

    19. 1 to 1 1/2 tablespoons milk

    20. 1/2 teaspoon vanilla

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 375 To make the cookie batter In a large bowl, whisk together flour, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda and salt.

    2. In a large mixing bowl, cream together butter, shortening and sugar until light and fluffy. Mix in eggs, one at a time, beating until combined. Beat in pumpkin and vanilla. Slowly mix in the flour mixture and beat until combined. Fold in chocolate chips.

    3. Scoop out dough using a tablespoon cookie scoop and place on parchment lined baking sheets. Bake until lightly golden, about 13-18 minutes. Remove and let cool on baking sheets for 2 minutes. Remove cookies to a wire rack to cool completely.

    4. To make the glaze In a small bowl, whisk together confectioners’ sugar, 1 to 1½ tablespoons milk and ½ teaspoon vanilla until smooth. Drizzle over the cooled cookies.

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