Caramel Iced Pumpkin Chocolate Chip Cookies

Oh fall, how we love the food you bring into our lives! Pumpkin, cinnamon, chocolate chips, and caramel icing=fall in wonderful cookie form. These are less cake-y then other pumpkin cookies I've made and I find I like both ways. If your pumpkin cookie recipe is the thick, cake-y kind, give these a try just to mix it up a bit. And then go and pair them with your favorite autumnal soup and you're set in both the fall meal department and the happy family at dinnertime department.

Caramel Iced Pumpkin Chocolate Chip Cookies

{The icing adds a nice fancy touch, but is not necessary. The cookies were fabulous plain too. Recipe source: The Sisters Cafe}

Cream together:

1/2 cup white sugar

1 cup brown sugar

1 cup butter, softened

Then add:

1 cup pumpkin

1 t vanilla

1 egg

Sift together dry ingredients then add to above wet mixture:

2 cups flour

1 t baking powder

1 t baking soda

1 t cinnamon

1 t pumpkin pie spice (i just added a little nutmeg to the already called for cinnamon)

1/4 t salt

Add 1 cup milk chocolate chips and chopped walnuts to taste if desired.

Bake cookies at 350 degrees for 12 minutes. Allow to cool then ice:

Icing:

In saucepan, heat 3 T butter and 1/2 cup brown sugar over medium heat until bubbling. Stir in 1/4 cup milk and 2 cups powdered sugar until smooth. While still warm drizzle over cooled cookies. If it gets too thick to easily drizzle just re-warm over low heat and try again.