Chocolate-Drizzled Pumpkin Cookies Recipe

Name: Chocolate-Drizzled Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour (spooned and leveled); 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon pumpkin-pie spice; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1 cup sugar; 1 large egg; Remember to use semi-sweet chocolate, not dark chocolate!; 1 can (15 ounces) pure pumpkin puree; 4 ounces semisweet chocolate, chopped

Servings: persons

2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
Remember to use semi-sweet chocolate, not dark chocolate!
1 can (15 ounces) pure pumpkin puree
4 ounces semisweet chocolate, chopped

1
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.
2
Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix).
3
Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.
4
When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.

806

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour (spooned and leveled), 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon pumpkin-pie spice, and more.

Yes, Chocolate-Drizzled Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Drizzled Pumpkin Cookies

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