Chocolate -Glazed Pumpkin Cookies (From Everyday Food)

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."

• Ready In: 1 hr 30 mins
• Yields: 40 cookies

Ingredients

• 2  cups flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon pumpkin pie spice
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter, softened
• 1  cup sugar
• 1  large egg
• 1 (15 ounce) can  pure pumpkin puree
• 4  ounces  semisweet chocolate

Directions

1. Preheat oven to 375°F.
2. Whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
3. Using an electric mixer, beat together butter and sugar until light and fluffy.
4. Add egg to butter/sugar and beat until smooth.
5. With 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.
6. Drop 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.
7. When done, immediately transfer cookies to wire racks and cool completely.
8. When cookies have cooled, set the racks of cookies over wax paper and melt the chocolate. (Microwave, double boiler, or small heavy sauce pan).
9. Using a large tablespoon or serving spoon, drizzle the chocolate over the cookies, then refrigerate the cookies until the chocolate is firm--about 20 minutes.