These pumpkin cookies are so delicious and chewy! They have just the right amount of pumpkin flavor and are drizzled in chocolate. They are the perfect fall treat. I like to make mine with pumpkin puree from a pumpkin but you can also use canned puree. Try them dunked in milk, coffee or a pumpkin spice drink!
Ingredients:
For the cookies:
- 2 1/2 cups ap flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
1/2 tsp ground clove - 1/2 tsp kosher salt
- 1/2 cup softened unsalted butter
- 1 1/2 cups sugar
- 1 cup pumpkin puree (from a pumpkin or canned)
- 1 egg
- 1 tsp vanilla extract
For the chocolate drizzle:
- 1 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 2-3 tablespoons milk
- 2 tablespoons melted butter
- 1 tsp vanilla extract
Process:
- Preheat oven to 350 F.
- To make the cookies, combine dry ingredients in a bowl and stir to combine. Set aside.
- In a separate bowl using a stand or hand mixer, beat sugar and softened butter until creamy and smooth. Add pumpkin puree, egg and vanilla and mix until combined. Lower speed.
- Slowly mix in the dry ingredients a little at a time until well combined.
- Lightly grease a large baking sheet and scoop tablespoons of the dough out, placing about 2 inches apart. Slightly flatten each scoopful with your fingers.
- Bake 15-2o minutes or until slightly golden.
- Meanwhile, make chocolate drizzle by mixing powdered sugar, cocoa powder, melted butter and vanilla extract. Slowly add milk a little at a time until correct consistency is achieved (not too runny, not too thick).
- Let cookies cool before drizzling with chocolate.
Source:
- Featured and main photo (Wikimedia)
