the perfect pumpkin chocolate chip cookie

I know everyone has their favorite pumpkin chocolate chip cookie recipe, but there is no way any of them are as good as these bad boys. These seriously are the best pumpkin chocolate chip cookies around. Don't believe me? I dare you to try them and only eat one...there will be your answer! Better yet, dare you to make a batch and bring a plate full to your neighbors without them banging on your door a few minutes later begging for more. Have I convinced you yet? 

 These cookies are so soft and moist. Each bite is oozing with chocolate chips and bursting with pumpkin flavor. Don't even get me started about the brown sugar icing. This icing goes on so smoothly and dries to a perform firm shell. I seriously bet I ate 7 cookies last Sunday when I baked them. I'm telling you, they are hard to stay away from.

 Trust me, it's not just me who thinks these cookies are out-of-this-world yummy. Last year I brought them to a few different cousins on a cold Fall night. Lets just say, I was back a few days later with more. And I'm pretty sure every family reunion from here on out there will be one night designated just for these cookies.

 So if you are in the mood to try a new Fall recipe, I'd highly suggest these cookies. Not only are they lip-smacking delicious, they are super easy. Which is a great combination for those who have busy lives, or just like to stick to foods with common ingredients. So if you are as addicted to pumpkin treats as I am, this post is dedicated to you.

 And may I add in one more thing: if you have a holiday party coming up, I highly suggest bringing these cookies. You may turn out to be the biggest hit at the party :)

Pumpkin Chocolate Chip Cookies
Printable Version
Recipe by Mary Watts - Just a Nibble

Prep time: 10 min
Cook time: 10-12 min
Yield: 3-4 dozen
Ingredients

• 1 C butter
• 1 C sugar
• 1 C pumpkin (canned)
• 1 egg
• 2 C flour
• 1 t. baking soda
• 1 t. cinnamon
• 1/2 t. salt
• 1 C chocolate chips

Cooking Directions

1. Preheat oven to 325 degrees F.
2. In a large bowl, cream together the butter and sugar. Stir in the pumpkin.
3. Add egg and mix until combined.
4. In a separate bowl, mix dry ingredients together.
5. Add the dry ingredients to the pumpkin mixture and stir until just combined.
6. Use a spoon or spatula to stir in the chocolate chips.*
7. Drop the dough by large tablespoon on an ungreased cookie sheet. Bake for 10-12 minutes, depending on how cooked you like them.
8. For the frosting, in a medium saucepan, combine the 2 T butter, 3 T milk, and 1/4 C brown sugar over medium heat until the butter is melted and the ingredients are combined. Remove from heat and add 2 C powdered sugar and 1 t. vanilla. Spread the warm frosting over the cooled cookies. If the frosting seems too thick to spread, just add more milk (a little at a time). The frosting will thicken as it cools.
9. *I used semi-sweet mini chocolate chips. Feel free to use any kind of chocolate chips you prefer.