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Nana's Spicy Pumpkin Chocolate Cookies

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"Nana's spicy pumpkin chocolate cookies are soft, chewy, and full of pumpkin flavor, two kinds of gooey chocolate, and rolled in a spicy cinnamon-sugar mixture."
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Ingredients

1 h 9 m servings 136
Original recipe yields 24 servings (24 cookies)

Directions

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  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.

Footnotes

  • Cook's Note:
  • The dough can remain in the refrigerator for 2 days if necessary.

Nutrition Facts


Per Serving: 136 calories; 5.4 21.4 1.2 11 56 Full nutrition

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