These are REALLY yummy!
If you want the best pumpkin cookies you have ever had, try this recipe.
The trick is to not over stir the wet ingredients with the dry.
Ingredients
Cookies:
5 cups all-purpose flour
4 teaspoons ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon salt
3 cups white sugar
1 cup butter, softened
2 cups canned pumpkin puree
2 large eggs
2 teaspoon vanilla extract
1 package of chocolate chips
Icing:
4 cups confectioners' sugar
6 tablespoons milk
½ cup melted butter
2 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F
Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves,
and salt in a bowl. Mix until well combined. Set aside.
Cream together sugar and butter in a mixing bowl until fluffy, 2 to 3 minutes.
Add pumpkin, egg, and vanilla; beat until creamy.
Carefully fold wet and dry ingredients without over stirring. Add chocolate chips.
Spoon dough onto the prepared cookie sheets.
Bake in the preheated oven until centers are set, about 15 minutes.
Transfer cookies to a wire rack to cool. Drizzle icing over cooled cookies.
