Pumpkin Spiced and Iced Cookies

Pumpkin Spiced and Iced Cookies (Adapted from Nestle)

For the cookie batter

2 1/4 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon allspice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
8 tablespoons spectrum organic shortening
1 cup granulated sugar
2 large eggs
1 3/4 cups mashed pumpkin
1 teaspoon vanilla
1 1/2 cups bittersweet chocolate chips

For the glaze

1 cup confectioners' sugar
1 to 1 1/2 tablespoons milk
1/2 teaspoon vanilla

Preheat oven to 375

To make the cookie batter

In a large bowl, whisk together flour, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda and salt.

In a large mixing bowl, cream together butter, shortening and sugar until light and fluffy. Mix in eggs, one at a time, beating until combined. Beat in pumpkin and vanilla. Slowly mix in the flour mixture and beat until combined. Fold in chocolate chips.

Scoop out dough using a tablespoon cookie scoop and place on parchment lined baking sheets. Bake until lightly golden, about 13-18 minutes. Remove and let cool on baking sheets for 2 minutes. Remove cookies to a wire rack to cool completely.

To make the glaze

In a small bowl, whisk together confectioners' sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla until smooth. Drizzle over the cooled cookies.

Makes about 66 cookies.

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