It’s October 29th and it’s SNOWING in the northeast!! Can you believe it?!
It’s hard to tell from the picture, but it is really coming down out there! At least you can see my orange tree! Isn’t it lovely? The northeast truly does have a BEAUTIFUL autumn season.
I am gonna post a pumpkin recipe today, although I feel like I should move straight to a peppermint bark recipe instead!
Oh well, today is the perfect day to turn on the oven, warm up the house, and bake some delicious…
These pumpkin cookies are very soft and cake-like. I added little jewels of chocolate chips to give them an extra punch of sweetness. The vanilla glaze on top really takes the cookie to a different level. These cookies remind me more of a muffin top than a cookie, therefore, it is justified to eat them for breakfast. Yeah, that’s right, I said it… I ate it for breakfast. And I felt no shame. NONE.
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 1 cup granulated sugar
- 1 can (15 oz.) pure pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (12-oz. pkg.) semi-sweet chocolate morsels
- 1 cup chopped walnuts (optional)
- VANILLA GLAZE (recipe below)
PREHEAT oven to 375° F. Grease baking sheets.
COMBINE 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.Recipe Source: Very Best Baking