Nana'S Spicy Pumpkin Chocolate Cookies Recipe

Name: Nana'S Spicy Pumpkin Chocolate Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white sugar, divided; 1/2 cup unsalted butter, melted; 1/4 cup dark brown sugar; 6 tablespoons pumpkin puree; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 2 1/4 teaspoons ground cinnamon, divided; 1 teaspoon pumpkin pie spice; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 cup miniature semisweet chocolate chips; 1/2 teaspoon ground cayenne pepper, or to taste; 1/2 cup white candy-coated milk chocolate pieces (such as M&M's(R))

Servings: persons

1 cup white sugar, divided
1/2 cup unsalted butter, melted
1/4 cup dark brown sugar
6 tablespoons pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 1/4 teaspoons ground cinnamon, divided
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup miniature semisweet chocolate chips
1/2 teaspoon ground cayenne pepper, or to taste
1/2 cup white candy-coated milk chocolate pieces (such as M&M's(R))

1
Whisk 1/2 cup white sugar, melted butter, and brown sugar together in a large bowl. Add pumpkin puree and vanilla extract; whisk until smooth.
2
Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl.
3
Mix flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes.
4
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat(R) baking mat.
5
Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
6
Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops.
7
Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.

843

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup white sugar, divided, 1/2 cup unsalted butter, melted, 1/4 cup dark brown sugar, 6 tablespoons pumpkin puree, and more.

Yes, Nana'S Spicy Pumpkin Chocolate 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.

That's it — enjoy your meal!

Nana'S Spicy Pumpkin Chocolate Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions