Iced Pumpkin Chocolate Chunk Cookies

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 1 tablespoon butter 
• 1 Tbsp saco cultured buttermilk blend 
• 0.8 cup pumpkin canned
• 1 cup chocolate chips 
• 1 teaspoon cinnamon 
• 2 tablespoons cup heavy whipping cream 
• 1  eggs 
• 9 oz flour all-purpose
• 1 cup granulated sugar 
• 1 cup powdered sugar sifted
• 0.5 teaspoon salt 
• 0.5 teaspoon vanilla extract 
• 0.5 cup vegetable oil (I used grapeseed)
• 0.3 cup water 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• mixing bowl
• microwave
• measuring cup

Directions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a Silpat.
2. Mix together the first seven ingredients and blend until smooth. I did this with a spoon.In a separate bowl combine remaining ingredients, except chunks; then combine with pumpkin mixture.
3. Add chocolate chips or chunks.Drop onto sheets in tablespoon sized drops.
4. Bake for 8-10 minutes (mine took 10).
5. Let cool completely on a rack, then make the glaze.In a mixing bowl or large microwave-safe liquid measuring cup, melt the butter.
6. Add the sugar and stir until mixture is like thick dirt, then add cream 1 tablespoon at a time until the mixture is about the consistency of Elmer’s glue. Spoon it over the cookies. You can let the icing set at room temperature or speed things up a bit and throw it in the refrigerator.