More cookies…good cookies…pumpkin cookies!

I decided to make three versions of this cookie – plain chocolate chip, pecan and walnut. All three were a hit! My 5 year old downed the plain chocolate chip, one daughter the pecan, her friend the walnut, and another daughter loved them all.  I send care packages back to school with each of them and still had plenty to last us a week at home.

 Pumpkin Spiced Chocolate Chip Cookies

slightly adapted from Pumpkin Spiced and Iced Cookies by Nestle

• 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, softened
• 1 cup granulated sugar
• 1 can (15 oz.) pumpkin
• 2 large eggs (locally raised)
• 1 teaspoon vanilla extract
• 2 cups (12-oz. pkg.) semi-sweet chocolate chips
• 1 cup chopped nuts – pecans or walnuts (optional)
• VANILLA GLAZE (recipe below)

PREHEAT oven to 375° F. 

COMBINE flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy.Beat in pumpkin, eggs and vanilla extract.

Gradually beat in flour mixture. Stir in chips and nuts.

Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze. Enjoy!

FOR VANILLA GLAZE:
Combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.

Makes about 5 dozen cookies.