Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 can (15 oz.) pumpkin (pure pumpkin, not one with spices)
2 large eggs
1 teaspoon vanilla extract
2 cups (12-oz. pkg.) semi-sweet chocolate chips
Glaze:
1 cup powdered sugar
1/2 teaspoon vanilla extract
1-1 1/2 tablespoons milk
Preheat oven to 350 F. Line cookie sheets with parchment paper or spray lightly with cooking spray.
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until light and creamy. Add in the pumpkin, and mix well. Add the eggs one at a time, mixing well between each addition. Add the vanilla extract. Gradually beat in flour mixture, mixing until just combined. Fold in chocolate chips. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 12 to 15 minutes, or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
To make the glaze, combine powdered sugar, vanilla extract and milk in small bowl, adding more milk as necessary. transfer the glaze to a small Ziploc sandwich bag. Snip off the corner of the bag and drizzle the glaze over the cooled cookies.
