Pumpkin Spiced & Iced Cookies

"Counsel woven into the fabric of real life is wisdom." - Walter Benjamin

Now that we're all in September, life seems to take on a different pace. For most places except Miami, the bathing suits are starting to be packed away, and wardrobes are starring warmer outfits with earthier tones. School is back in session, traffic is at an all-time high, and Fall is creeping upon us. Summer is officially over, and I closed it with the best night ever: I celebrated my 21st birthday over Labor Day weekend, where I went to a well-known South Beach club (Mansion) to see Roger Sanchez live. Not only was his set amazing, he ended up being a great down-to-earth guy that loves his fans - he came down from the booth to wish me a Happy Birthday and took pictures :) Now that that weekend has come and gone, Fall is definitely all around me. School has once again been taking up my time, as well as work, and the anxiousness for Halloween to roll around is constantly on my mind. In order to make Halloween come faster to my house, I decided to make these cookies that star pumpkin as the main ingredient. The pumpkin and the pumpkin spice make this a great start to the Fall baking season.

Pumpkin Spiced & Iced Cookies
adapted from: Nestlé Best-Loved Recipes

makes about 5 1/2 dozen cookies

Ingredients:
2 1/4 cups unbleached all-purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup salted butter, softened
1/2 cup unsalted butter, softened
1 cup granulated sugar
15 oz Libby's 100% Pure Pumpkin
2 large eggs
1 tsp vanilla extract
12 oz Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup chopped walnuts
Vanilla Glaze (recipe below)

Directions:
1) Preheat oven to 375F. Grease baking sheets.
2) Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in medium bowl. Beat butters and granulated sugar in large mixer bowl until creamy. Beat in pumpkin, eggs, and vanilla extract. Gradually beat in flour mixture. Stir in morsels and walnuts. Drop by rounded 1 1/2 tablespoon using a medium cookie scoop onto prepared baking sheets.
3) Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Spread or drizzle with Vanilla Glaze.

Vanilla Glaze
Combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons whole milk, and 1/2 teaspoon vanilla extract in small bowl; mix well.