Pumpkin Chocolate Chip Cake Cookies

.  It has been quite some time since I've published posts within days of each other.  The Fall/holiday baking season must be getting to me.  It's too hard to resist.

But first things first.  I did have a Musselman's Giveaway a week or so back and it's about time I announced the winner of the Apple Butter, decorative bread carriers, and a Fall Musselman's recipe card!

And the lucky winner is... Drum roll pleaseeeee....

WHITNEY!!

Congralations girlie, and now all you must do is wait for your Musselman package to arrive!  Thanks again to the readers who participated, I absolutely love these giveaways and it's such a joy to share them with you all.  Until next round!

But hold on, don't leave.  Because we're about to get into these cookies.  Ones that I couldn't wait to post.  Because a combination of soft, fluffy pumpkin cake cookies studded with mini chocolate chips, and topped with a classic buttery glaze, is just too dang good not to share.  I can't keep all of these addicting goodies to myself.

But what I was truly excited about is the source of this recipe.  I nabbed the original Old Fashioned Soft Pumpkin Cookies from Ms. Jamie over at Life as {Emma's} Mom.  But Jamie isn't just some random blogger who I happened to stumble upon.  Nope, we actually went to the same high school in good ol' Woodbury [but she's a couple of years younger than I am].  And although our paths never crossed too often, the bloggosphere [and social media] has seemingly brought us together.

As her blog name may indicate, Jamie is a loving mother to her beautiful daughter, Emma.  And even though I don't know her precious mini me personally, it has been a joy to watch Emma grow up via [Instagram] pictures and videos.  And now that Jamie has her blog, I've also been incorporated into another passion of hers: cooking.

I can't tell you how many times I've come across the mouthwatering pictures of the dinners and treats Jamie makes for her daughter and fiance.  First, it makes me wish I lived closer so I could randomly stop by.  And two, I'm hoping Robbie never wisens up and realizes what he's missing out on.  I may need some cooking lessons...

But the moment I glanced at these pumpkin cookies, they were 'pinned' and moved to first on the list for my next baking day.  And the second these babies were out of the oven [and glazed as fast as humanely possible], all of my beliefs about Jamie's cooking/baking were confirmed.  I'm hooked.

These cakey cookies are absolute heaven.  So soft and pumpkin flavorful that you'll be coming back for way too many.  If there even is such a thing.  A perfect fix for those Fall-spices cravings we all get!

Happy baking!  .

My Notes:

• Jamie's original recipe didn't include mini chocolate chips.  So if you're not feeling those, leave them out.  Trust me, you'll still get a delectable cooke you won't be able to get enough of.
• This may test your patience, but be sure to let the cookies cool completely before glazing.  Otherwise the glaze will drip right off!
• For festive purposes, Jamie also added some food coloring to her glaze to get that orange pumpkin feel.  I'm boring and left the coloring out, but have fun with it!

Adapted from Life As {Emma's} Mom

Ingredients:

Soft Pumpkin Cookies:

2-1/2 c. all purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. salt

1-1/2 c. sugar

1/2 c. butter, softened

1 large egg

1 c. pumpkin puree

1 tsp. vanilla extract

1-1/4 c. mini semisweet chocolate chips

Classic Glaze:

2 c. powdered sugar

3 tbsp. milk

1 tbsp butter, melted

1 tsp. vanilla extract

Directions:

1. Heat oven to 350°F.  Grease 2 baking sheets with non-stick cooking spray; set aside.
2.  Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt, in a medium bowl.  
3. In a large bowl, beat together butter and sugar until combined (about 1 to 2 minutes).  Beat in egg, pumpkin puree, and vanilla extract. until thoroughly combined.  Gradually add in flour mixture just before thoroughly combined.  Gently fold in mini chocolate chips.
4. Drop batter by rounded tablespoonfuls onto prepared baking sheets.  Bake 15 to 18 minutes or until edges are firm.  Remove from oven to wire rack to cool completely.
5. For glaze, in a medium bowl, beat together powdered sugar, milk, butter, and vanilla extract until smooth.  Glaze cooled cookies as desired.

Yield: 30 cookies