Dark Chocolate Chip Pumpkin Cookies with Cream Cheese Glaze


Pumpkin Chocolate Chip Cookies

Parchment Paper

(1) 12 Ounce Bag of Bittersweet Chocolate Morsels

1 Cup Pumpkin Puree

3 Cups Flour

1 Cup Unsalted Butter

1 Cup Light Brown Sugar

3/4 Cup Plus 2 Tablespoons Granulated Sugar

1 Egg

1 and 1/2 Teaspoons Salt

1 and 1/2 Teaspoons McCormick Vanilla Extract

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Cinnamon

1/4 Teaspoon Ground Ginger

1/4 Teaspoon Nutmeg

Cream Cheese Glaze

2 Cups Powdered Sugar

4 Ounces Cream Cheese, softened

3/4 Teaspoon Cinnamon

Begin by making the cookies. Preheat the oven to 350 degrees Fahrenheit. Cream together the butter and the sugars with the paddle attachment of an electric mixture until fluffy and smooth. Add the egg and the pumpkin and mix until well blended. In a separate bowl, mix together the remaining dry ingredients except the chocolate. Reduce the electric mixer's speed to low and mix in the dry ingredients. Then add the vanilla extract and mix until completely blended. Turn off the mixer and stir in the chocolate.

Use an ice cream scoop (3 inches in diameter) to place the cookie dough into cookie shapes onto baking sheets lined with parchment paper (warning, these will be big cookies!) about 3 inches apart. Bake in the oven for about 20 minutes, or until light brown around the edges. Remove from the oven and allow to cool for 5 minutes before removing the cookies form the pan and placing them on a cookie rack to continue drying until cool.

Meanwhile, make the glaze by beating together the glaze ingredients in an electric mixer with the paddle attachment at medium speed for 2 minutes. Once the cookies have cooled, spread a tablespoon or two of the glaze over them and serve.