Ingredients for Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar (reduce sugar 1 tablespoon per cup for high altitude)
- 1 cup brown sugar (reduce sugar 1 tablespoon per cup)
- 2 large eggs ( do not over beat for high altitude)
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 cups flour (add 3 tablespoons water)
- 2 teaspoons baking soda (decrease by 1/4 teaspoon for high altitude)
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 12 ounce bag milk chocolate chips, not semi sweet
Ingredients for Sugar Drizzle
- 1 cup confectioners sugar
- 1 1/2 tablespoon milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla
Directions for Cookies
Heat oven to 370-degrees (increased 20 degrees for high altitude). Line cookie sheets 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, pumpkin puree and water.
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 chips.
Scoop the cookie dough by heaping tablespoons onto prepared cookie sheets and bake about 15-20 minutes (about 14 minutes with increased oven temperature due to high altitude adjustment) or until cookies are browned around the edges.
Remove the cookie sheets from the oven and let rest for 2 minutes.
Take cookies off with a spatula and cool them on wire racks.
Directions for Sugar Glaze
Shift the confectioners sugar in a mixer bowl. Add rest of ingredients and beat till smooth. Ice cookes and allow icing to dry on wax paper.
