Iced Pumpkin Chocolate Chunk Cookies

Name: Iced Pumpkin Chocolate Chunk Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 30
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 1 Tbsp butter; 1 Tbsp SACO Cultured Buttermilk Blend; 177 milliliters canned pumpkin; 237 milliliters chocolate chunks or chocolate chips; 1 teaspoon cinnamon; 2 Tbsps cream or milk; 1 egg; 255 grams cups all-purpose flour; 237 milliliters granulated sugar; 237 milliliters powdered sugar, sifted; 1 teaspoons salt; 1 teaspoons Vanilla extract; 118 milliliters vegetable oil (I used grapeseed); 59 milliliters water

One portion of this dish contains about 1g of protein, 6g of fat, and a total of 146 calories. This recipe serves 30. If you have baking powder, granulated sugar, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

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

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Baking Paper

Baking Sheet

Oven

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.

Ingredients you will need

Pumpkin

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Bowl

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

Ingredients you will need

Chocolate Chips

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

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Oven

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

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Butter

Glaze

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Measuring Cup

Mixing Bowl

Microwave

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.

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