Recipe by Libby's® Pumpkin
"Pumpkin Spiced and Iced Cookies offer the moistness of pumpkin pie with the chocolatey sweetness of chocolate chips. Try these for a Halloween party or a children's dessert at Thanksgiving."
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2 1/4 cups
1 1/2 teaspoons
pumpkin pie spice
butter or margarine, softened
1 (15 ounce) can
LIBBY'S® 100% Pure Pumpkin
2 (12 ounce) packages
NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Why have more people not tried these? They are amazing, absolutely delicious! I have them coming out of the oven now and they are gone before the next batch comes out! A few suggestions: If you do not want them so cake-like, substitute all or some of the white sugar for brown, and use melted butter. I would either double or triple the spices as well. I'm not a huge spice fan but I tripled it and they came out FANTASTIC! Also, I think the cookies need an entire teaspoon of salt, opposed to 1/2 a teaspoon. Get cooking! You will not regret making this cookie! P.S. Here are a few things I played around w/ with these cookies.. In some batches, I rolled the cookies in a sugar/cinnamon/nutmeg mix (it's kind of hard since they are soo soft, but worth it!), and I used canned cream cheese icing that I melted on some of them, and also sprinkled cinnamon/nutmeg ontop of the iced cookies! DELICIOUS!!
I was looking for a harder cookie and these were a bit too soft, yet very tasty!
I made this recipe as a Halloween treat for the people I work with. I doubled everything and ended up with over 6 dozen cookies. They were gone before noon. And I've had at least five people request the recipe.
This may very well be the best cookie I've ever had! They were moist and tender and my husband even preferred them over chocolate chip..his favorite! I did add at least 1 tsp and a half of cinammon as well as the pumpkin spice, and instead of chocolate chips I used Nestle white morsels. For the icing I added close to 2 tsp of cinammon as well to the sugar, vanilla and milk and just drizzled a bit over each cookie....ohmigosh! Everyone raves over these...I think they'll be a new holiday tradition. Make These Cookies!
I used 1.5 tsp of cinnamon and .5 tsp ginger instead of the pumpkin pie spice, also subbed 1/2 brown sugar for white. The dough was very moist, more like a super thick batter. I didn't ice them. Yummy!
Wow, I have no complaints about this recipe at all. So delicious and makes my home smell like the holidays too! I had my doubts at first because the mixture wasn't typical cookie dough texture, but my doubts were gone once I pulled the first batch out of my oven. They are more "cakey" than regular cookies so if you are a fan of the crunchy cookies than this might not be for you. The only things I changed was I used my own pumpkin puree and added almonds instead of walnuts (I was out of walnuts). I also used a bit more pumpkin pie spice than the recipe called for. I used the Pumpkin Pie Spice II on this site. A+ recipe!
These are tasty, but a little goes a long way. That's good, in a way, since I can't sit and eat a lot of them. I cut the chocolate chips by 1/4 and still felt the chocolate was overpowering. I tinted the glaze orange for a fall appeal. If I make these again, I will probably use one bag of mini chocolate chips.
Fantastic! The cookies were very moist and had an excellent combination of flavors. I cut the amount of chocolate chips in half and it was still plenty. Also, I added cinnamon to the frosting and it was sooo good! They flew off of my cookie platter at work!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Spiced and Iced Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 117
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