Soft Iced Pumpkin Cookies

Have you noticed that I'm obsessed with pumpkin????  I put pumpkin in my overnight oats this morning...I make pumpkin chili, pumpkin brownies, pumpkin bread and the list goes on and on.  I have not gotten the Starbucks pumpkin latte yet this year as I am waiting for the weather to turn colder so it will be perfect on a chilly Fall day.  I can't wait for this...Starbucks is a "special treat" for me as is so darn expensive that I RARELY justify spending that much on coffee.  Their pumpkin latte and the peppermint mocha are my two exceptions ;)

The hubs and I are heading to Ithaca, NY this weekend to visit my grandparents (my Mom's parents).  My Grandpa is 97...I think?  I have lost track, but he's up there.  He is really the most amazing man.  He is SO smart, with it and healthy for a man that age.  My Grandma is a few years younger than him but still doing well, too.  The still live in their own home...my Grandma still cooks and bakes and tends to the house and their amazing garden.  I definitely get my good genes and health from them (well and of course from my parents!).  Daniel and I are very much looking forward to a visit with them this weekend.  The hubs has never been to Ithaca, so I am looking forward to showing him around the pretty little city.  I am going to take my camera and hopefully practice on my camera skills!  It will be a very special and meaningful weekend with many memories made.

We are flying to Ithaca, but I still wanted to make some cookies to bring to my Grandparents.  Pumpkin it is!  I just had one of these cookies and another one is calling my name...they are SO yummy, moist, and bursting with "fall-like" flavors...a must try!

Ingredients

• 1 1/2  cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup  Pumpkin
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup chocolate chips
• Glaze (recipe follows)

Directions

PREHEAT oven to 350° F. Grease baking sheets.


COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture, then stir in chocolate chips. Drop by rounded tablespoon onto prepared baking sheets.


BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.


FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.