Chocolate Glazed Pumpkin Cookies Food

CHOCOLATE-GLAZED PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
• Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; 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. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
• When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

PUMPKIN CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
• Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

CHOCOLATE -GLAZED PUMPKIN COOKIES (FROM EVERYDAY FOOD)

Steps:

• Preheat oven to 375°F.
• 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 to butter/sugar and beat until smooth.
• With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one. (Begin and end with flour mixture). Mix just until combined.
• Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until cookies are puffed and golden, 15 to 20 minutes, rotating sheets once during baking.
• When done, immediately transfer cookies to wire racks and cool completely.
• When cookies have cooled, set the racks of cookies over wax paper and melt the chocolate. (Microwave, double boiler, or small heavy sauce pan).
• Using a large tablespoon or serving spoon, drizzle the chocolate over the cookies, then refrigerate the cookies until the chocolate is firm--about 20 minutes.

PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
• Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.