Yes, I am addicted to pumpkin. Yes, I will freely admit that. I really feel this picture sums up my feelings on the matter:
I made these soft iced pumpkin cookies and I have to say they are one of my all-time favorite cookies now. While the original recipe called for semi-sweet chocolate chips, I decided to switch it up a bit and instead added cinnamon chips and white chocolate chips. I was thrilled with the results and think this really is the perfect fall cookie. The pumpkin cookie is soft and cakey, with the cinnamon and white chocolate adding bursts of flavor that blend so well with the pumpkin. Finally, the vanilla glaze drizzled over the top adds just a touch more sweetness without making these cookies too sweet-- I'm all about iced cookies, aren't you? Cookies should always have icing if at all possible! :)
You can always substitute the cinnamon and white chocolate chips with 2 cups of semi-sweet chips instead, as pumpkin and chocolate really go wonderfully together. If you missed my pumpkin and chocolate chip cupcakes, you can see one of my favorite recipes with this combo here.
Finally, the original recipe calls for pumpkin pie spice which is a pre-made blend of cinnamon, ginger, nutmeg, and allspice. I prefer to mix my own, instead of using a pre-blended spice and I usually swap the allspice with cloves, but you can use either one. This way, I can control the measurements and make the blend to my liking (e.g. more cinnamon, less nutmeg). I've included my substitute for pumpkin pie spice in the recipe in case you want to do the same, or if you don't have pumpkin pie spice on hand.
Iced Pumpkin Cookies with Cinnamon and White Chocolate Chips
2 1/4 cups all-purpose flour
1 1/2 tsp. pumpkin pie spice (or use 3/4 tsp. cinnamon, 1/4 tsp. ginger, 1/4 tsp. nutmeg, and 1/4 tsp. cloves)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 can (15 oz.) pumpkin
2 large eggs
1 tsp. vanilla extract
1 cup cinnamon chips
1 cup white chocolate chips
For the Glaze:
1 cup powdered sugar
1 to 1 1/2 tbs. milk
1/2 tsp. vanilla
Preheat oven to 375 degrees F. Grease baking sheets.
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. Gradually beat in flour mixture. Stir in cinnamon and white chocolate chips. Drop by rounded tablespoon onto greased cookie 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 with Vanilla Glaze.
For the Vanilla Glaze:
Combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk, and 1/2 tsp. vanilla extract in small bowl; mix well. Drizzle on cookies after they've cooled.
Adapted from verybestbaking.com