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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Recipe Summary

prep:
20 mins
cook:
9 mins
additional:
40 mins
total:
1 hr 9 mins
Servings:
24
Yield:
24 cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl.

  • 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.

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.

  • Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.

  • 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.

  • 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.

Cook's Note:

The dough can remain in the refrigerator for 2 days if necessary.

Nutrition Facts

136 calories; protein 1.2g; carbohydrates 21.4g; fat 5.4g; cholesterol 10.8mg; sodium 55.9mg. Full Nutrition
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