1 hr 30 mins
A Halloween treat! This makes a moist, mild cookie--that really does need the chocolate, and not just for the orange and black combination. (It's not just an excuse to add more chocolate to the diet!) I have made very few modifications to the recipe, for once! Per the original recipe: "Canned pumpkin puree gives these cookies a tender, almost cake like texture. Store them in layers divided by parchment paper in an airtight container up to three days."
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Units: US | Metric
- 1Preheat oven to 375°F.
- 2Whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
- 3Using an electric mixer, beat together butter and sugar until light and fluffy.
- 4Add egg to butter/sugar and beat until smooth.
- 5With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one. (Begin and end with flour mixture). Mix just until combined.
- 6Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until cookies are puffed and golden, 15 to 20 minutes, rotating sheets once during baking.
- 7When done, immediately transfer cookies to wire racks and cool completely.
- 8When cookies have cooled, set the racks of cookies over wax paper and melt the chocolate. (Microwave, double boiler, or small heavy sauce pan).
- 9Using a large tablespoon or serving spoon, drizzle the chocolate over the cookies, then refrigerate the cookies until the chocolate is firm--about 20 minutes.
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Nutritional Facts for Chocolate -Glazed Pumpkin Cookies (From Everyday Food)
Serving Size: 1 (1166 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 81.3
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 2.4 g
- Cholesterol 11.3 mg
- Sodium 37.7 mg
- Total Carbohydrate 11.3 g
- Dietary Fiber 0.7 g
- Sugars 5.2 g
- Protein 1.3 g