Tasty Tuesday: Best Pumpkin Cookies

Tuesday, October 27, 2015

These cookies!
I love pumpkin anything but, these cookies were the besttttt.
Pumpkin cookies are great but I kinda hate that they are more of a cake consistency than a cookie consistency. 
I got to thinking as to why that is and decided the egg probably contributed a lot to that texture.
So, I decided to just take out the egg completely!
I altered my fav chocolate chip cookie recipes and added some pumpkin puree and ta-da! Amazingness happened. 
If you like pumpkin, and chocolate, and butterscotch, and a really really moist cookie with a decadent glaze... this is so your kinda cookie!
I guess if you're not that into pumpkin you're not all that excited right now... but just try it! 
These are a fall-ish chocolate chip cookie and they just made our family home evening so warm and cozy.
Oh, and an added bonus... you can eat the dough plain if you want! Cause, no eggs! (I mean wait, I don't do that) 
Yep, these are good. SO good

  • ½ cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon vanilla
  • 1/2 cup pumpkin purée
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 1/2 cups flour
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup butterscotch chips

1/2 stick butter
2 cups powdered sugar
1/2 cup milk
1 cup brown sugar
1 tsp. cinnamon
5 tbsp. pumpkin puree
1 tsp. salt

  1. Preheat your oven to 350 degrees. Line your cookie sheet with parchment paper.
  2. Combine the butter and sugar in a large bowl and mix well with mixer
  3. Add the vanilla and the pumpkin puree and mix until it is smooth
  4. Slowly add in the flour, salt, baking soda, and spices, mix until combined
  5. Add butterscotch & chocolate chips to the dough and mix until folded in.
  6. Drop round balls on your prepared cookie sheet. I used a cookie scoop.
  7. Bake for 10-12 minutes or until golden brown around the edges. I did mine for exactly 10 minutes and they were just a little under done, but that's how I like them
  8. Once done cool slightly then move to a cooling rack.
  9. While they are baking prepare glaze
  10. In a medium pot melt butter over medium high heat
  11. Once it's completely melted add in brown sugar
  12. Let the butter and brown sugar come to a boil stirring continuously
  13. Add in pumpkin puree, milk, salt, and cinnamon.
  14. Let simmer for 2 minutes stirring continuously
  15. Add in powdered sugar (add in more or less depending on if you want it to be more of a glaze or frosting.)
  16. Pour a spoonful of glaze over the cookies and let cool
  17. ENJOY!

All my love,
Aleigh Joy

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