Pumpkin Cookies with Chocolate Glaze

It’s pumpkin time! It’s time for Halloween, pumpkin carving, pumpkin soup, pumpkin pie, pumpkin cookies! I always buy 1 big pumpkin at the beginning of the season, cut up the edible part into cubes and freeze them in different sized zip lock bags. This always encourages me to find new recipes with pumpkin in them. Pumpkin soup is always a must for me during the Halloween season! But let me start with pumpkin cookies.

These a softer cake-like cookie (so don’t expect anything crunchy here) and drizzled with chocolate they are seriously good. They taste best the day they are made and also the day after. This recipe is adapted from a cookie recipe I found on skinnytaste.com and I have a feeling I will be using that site more often, especially now that the holiday season is approaching fast!

U need (for about 30 cookies)

125 grams of cream cheese, softened

2 tablespoons of butter, softened

3/4 cups of brown sugar

1/4 cup of sugar

1 egg

1.5 cups of uncooked, finely grated pumpkin

1/4 cup of buttermilk

1/2 teaspoon of vanilla extract

2 cups of all purpose flour

1/2 tablespoon of pumpkin spice or cinnamon

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/2 teaspoon of baking powder

For the chocolate glaze:

1/4 cup of caster sugar

1 tablespoon of unsweetened cocoa powder

1 tablespoon of melted butter

2 tablespoons of milk

A pinch of salt

How to make it

Preheat the oven to 180 °C.

Line a baking tray with a sheet of baking paper.

In a medium bowl, beat the cream cheese, butter and sugars together until light and fluffy. Add the egg and beat well. Mix in the grated pumpkin, buttermilk and vanilla.

In another bowl combine the flour, pumpkin spice/cinnamon, the baking soda, salt and baking powder. Then gradually add the pumpkin mixture and mix everything well.

Drop onto the baking sheet by rounded tablespoonfuls, about 4 cm apart. Bake for about 12 minutes until golden. The let the cookies cool down entirely.

For the glaze: whisk the caster sugar, cocoa powder, milk, melted butter and salt in a bowl. Place in a piping bag or a zip lock bag with the point cut off and drizzle onto the cookies.