Pumpkin Cookies or Happy Harvest

I'm not a huge Halloween fan, but I do look pumpkins and all things flavored pumpkin. My husband and I just got back from a wonderful relaxing vacation in North Carolina. There we made two different kinds of pumpkin cookies and a pumpkin chocolate cake all in ten days.
All three were delicious!

Chocolate-Glazed Pumpkin Cookies
recipe by Martha Stewart
2 cups all-purpose flour, spoon and leveled
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp pumpkin pie spice (I doubled this)
1/4 tsp salt
1 stick unsalted butter at room temperature
1 cup of sugar
1 large egg
1 can (15 oz) pure pumpkin puree
4 oz semisweet chocolate chips

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt.

Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg and beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture. Mix just until combined (do not overmix).

Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart (they won't expand in the oven). Bake until puffed and edges are golden, 15 to 20 minutes (16 for me), rotating sheets once during baking. Transfer cookies to wire racks, and cool completely.


When cookies have cooled place wax paper or tin foil under the wire racks. Melt chocolate chips in a bowl and transfer to a piping bag or zip log bag with a tiny piece of a corner cut off. Pipe chocolate over each cookie. Refrigerate until chocolate is firm, about 20 minutes.

Happy Harvest!